Search by recipe or ingredient

Fried Calamari with Creole Olive Salad 1 pound of Calamari; thawed 1 cup of Masa flour 1 cup of flour 2 tablespoons of Essence of Emeril 1/2 cup Buttermilk Salt and pepper Parmesan Reggiano Cheese Creole Olive Salad 1 cup of black olives; sliced 1 cup of large green stuffed olives. 2 tablespoons of minced shallots 2 teaspoons of minced garlic 2 tablespoons of small diced celery 2 tablespoons of chopped parsley 1 1/2 teaspoons of fine ground black pepper 1/2 cup of Olive oil

ESSENCE OF EMERIL SHOW #EE2262

Marinate the cut calamari in the buttermilk and 1/4 cup of the Creole spice, allow to sit for 20 minutes. Combine the masa and flour together with the remaining creole spice. 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. Yield: 4 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 14, 1998