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Fried Calamari With Creole Olive Salad

Type: Fish
Courses: Main Course, Salads
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozCalamari - thawed, cut up
1 cup 62g / 2.2ozMasa flour
1 cup 62g / 2.2ozFlour
2 tablespoons 30mlBayou Blast - {Emeril's Creole Seasoning} - see * Note
1/2 cup 118mlButtermilk
  Salt - to taste
  Freshly-ground black pepper - to taste
  Parmesan-Reggiano Cheese
  Creole Olive Salad
1 cup 237mlBlack olives - sliced
1 cup 237mlLarge green stuffed olives - sliced
2 tablespoons 30mlMinced shallots
2 teaspoons 10mlMinced garlic
2 tablespoons 30mlSmall-diced celery
2 tablespoons 30mlChopped parsley
1 1/2 teaspoons 7.5mlFine-ground black pepper
1/2 cup 118mlOlive oil

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Marinate the cut calamari in the buttermilk and 1/4 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2262 broadcast 01-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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