Ingredients

• 10-12baby octopus
• ¼ cup corn flour
• Salt and pepper, to taste
• Vegetable oil for cooking

• 2eggs
• ¼ cupwhite vinegar
• 2 cupsgrape seed oil
• Vegetable oil for frying

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Method

• Toss cleaned octopus in cornflour, salt and pepper until well coated. Shake off excess and place on a plate until required.
• Heat vegetable oil to 190⁰C and pan fry octopus until crispy and golden. Drain well on a paper towel-lined plate. Season with salt and pepper to taste.
• For mayonnaise, whisk eggs and vinegar until pale and emulsified. Slowly add grape seed oil in a thin stream whisking continuously until thick. Season with salt and pepper to taste.
• To serve, arrange squid on a serving plate with a bowl of mayonnaise on the side.