If you are using a large octopus, clean it well and put it to boil for about 20 minutes. Then dissect it into pieces. If you are using small octopi, do not boil them and leave them whole.
Season the octopus with a little salt and pepper, chopped parsley and garlic and pour a little lemon juice and olive oil over it. Leave it to marinate for 10 minutes. Beat the eggs with beer, a little salt and enough flour to get a standard crumbing density.
Roll each octopus piece in batter and drop it in preheated oil. Fry the octopus evenly on both sides and drain the pieces on a cooking grid with a paper towel on top.