Deep Fried Tako
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Deep Fried Tako
Recipe Number: 1097378674
Contributor: Mauiboy

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1 Tako (Octopus) any size
1-2 C Flour, depending on what size taco you have
1 Tbsp Cayenne pepper (more or less depending on your taste)
Cooking Oil
Cooking Instructions
Wash taco very good in salt water. This will help take off the slime. Try to get one that has been cleaned all ready and then you won't have to worry about the cleaning of the insides.

Cut entire tako into bite size pieces, about 1/2" thick. Remember, the thicker it is the longer it has to cook. Mix flour and cayenne pepper together in a large bowl or on newspaper. Newspaper makes it easier to clean up. Dredge cut pieces of tako in flour/cayenne pepper mix. Make sure that you coat the tako good. Take a large pot and fill it about half way with the cooking oil. Bring this up until the oil is hot enough that when you drop a piece of the tako in it, it should start sizzling right away. When the oil is just right, take some of the tako pieces and gently drop them in the oil. Remember that the oil is "HOT". Be careful dropping in the pieces. We want to cook the tako, not the cook!! When tako pieces come up to the top of the oil, let them cook for about a minute or so depending on how you would like the texture to be. The faster you take it out when it comes to top, the more "raw" it will be. I like mine to be almost like chewing gum. (About 3 minutes after it hits the top). Place cooked tako pieces in a bowl with paper towels on the bottom to soak up the extra oil. After all the tako pieces have been cooked place them in a clean bowl or container.

Now you can either, 1) hide the bowl or container so that it'll be for you only or 2) let cool and then cover with clear wrap. This is a good way if you plan to take it to the beach or someone's home.
Additional Comments
We use this as a pupu when having friends or family over. It's great with beer or by it's self. Great for over night camping at the beach. Ono Bra!

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