Recipe: Pulpo Cornflakes

Meet the fabulous Blendbrothers! Born and raised in Zeeland, brothers Hendrik and Kamiel Buysse effortlessly blend their love of highly original, simple preparations with the purest ingredients from the sea in their new cookbook Eat this Fish. And if you’re crazy about pulpo, you absolutely have to make these crispy pulpo cornflakes!

How to make the pulpo cornflakes

• Mix the tomato and onion and add the togarashi, vinegar, olive oil and cornflowers. Stir well. Season with pepper and salt.
• Coat the tentacles in the flour, egg white, breadcrumbs and cornflakes, and deep-fry them at 170 °C for 5 minutes. Remove and cut them into pieces.
• Mix the mayonnaise with the tomato salsa. Serve.

Title: Eat this Fish
Author: Blendbrothers
Price: €25,99
Publisher: Lannoo

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