Preparation

Wash and clean the octopus, place it in a pan with water, salt, pepper and oil and cook for about 30 minutes.
Remove from heat and place in a bowl and let cool.
Season with white wine, chopped garlic, piripiri and chopped parsley. Marinate for 1 hour.
Put the oil in a frying pan and put it on the fire to get very hot.
Pass the tentacles of the octopus over the beaten eggs and then breadcrumbs for breadcrumbs.
Then fry in hot oil.
Serve with lettuce.

Ingredients

  • 1 kg of octopus tentacles
  • 3 chopped garlic cloves
  • 2 eggs
  • 1 glass of white wine
  • 1 Branch of chopped parsley
  • Breadcrumbs q.s.
  • Salt q.s.
  • Pepper q.s.
  • Piripiri q.s.
  • Frying oil