Fried calamari with creole olive salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | calamari; thawed, cut up |
| 1.00 | cup | masa flour |
| 1.00 | cup | flour |
| 2.00 | tablespoon | bayou blast - {emerils creole seas; oning}, see * |
| ½ | cup | buttermilk |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | parmesan-reggiano cheese | |
| 1 | === creole olive salad === | |
| 1.00 | cup | black olives; sliced |
| 1.00 | cup | large green stuffed olives; sliced |
| 2.00 | tablespoon | minced shallots |
| 2.00 | teaspoon | minced garlic |
| 2.00 | tablespoon | small-diced celery |
| 2.00 | tablespoon | chopped parsley |
| 1½ | teaspoon | fine-ground black pepper |
| ½ | cup | olive oil |
Directions
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.
Marinate the cut calamari in the buttermilk and ¼ cup of the Bayou Blast, allow to sit for 20 minutes. Combine the masa and flour together with the remaining Creole seasoning. For Olive Salad, combine all the ingredients together and set aside. Dredge the marinated calamari in the flour mixture and sift to remove any excess. Place dredged calamari in the fryer basket and deep-fry until slightly golden in color, about 2 to 3 minutes. Stir constantly to prevent from sticking together. Season with Creole seasoning, and sprinkle with Parmesan cheese and top with the olive salad. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2262 broadcast 01-20-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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