1 1/2 cup finely diced persimmon
1/3 cup finely diced fennel bulb
1 red chilli - seeds removed if less heat is desired
1 Tbs caster sugar
1 Tbs lime juice
Fresh coriander, chopped - optional
16 baby octopus
1 cup plain flour
Salt and freshly ground black pepper
2 eggs, whisked
1 To make the salsa; combine all the ingredients and taste. Add more lime juice if necessary. Leave for at least 1 hour for the flavours to develop before serving.
2 Half fill a large saucepan with oil and put onto a medium heat. When the surface of the oil begins to shimmer - it is hot enough.
3 Pat the octopus dry with paper towels. Toss in seasoned flour then into the eggs and finally coat with the breadcrumbs.
4 Fry the octopus in batches until golden then remove and drain on paper towels. Serve hot, sprinkled with salt and the salsa on the side.