When the tide is out, the table is set; this is a truth many Alaskans live by. In western Alaska, octopus are traditionally harvested at low tide and brought home to cook into tender patties, crispy like crab cakes but a little bouncier on your tongue. Many mornings of our childhood we set out to the shore with a five-gallon bucket, to slip and slide over the seaweed in our rubber boots, hunting for the sight of a bright orange tentacle curled under a large rock. It was always a rare and special treat to bring an octopus home to eat. This recipe is from Anna Hoblet from False Pass, whose family has subsisted off the land and sea of the Aleutian Islands for many generations.
Heat the butter in a large cast-iron pan over medium heat. Sauté the onion until translucent, and set aside. Wipe out pan.
Beat the eggs in a medium mixing bowl. Add the milk and stir to combine.
In a large mixing bowl, stir together the flour, baking powder, salt, and pepper. Add the octopus and sautéed onions, and stir to combine. Add the egg mixture to flour mixture and stir to combine into a resulting mixture that is moist and slightly sticky.
Heat cast-iron pan and add ½ inch oil. Form ½ cup scoops of the octopus mixture into burger-shaped patties. Using a slotted spatula with a long handle, carefully lower the patties into the hot oil. Fry the patties, flipping them once, until both sides of the patties are golden brown, about 3 minutes each side. Serve immediately, and enjoy with your favorite dipping sauce and a side of fresh greens.
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