Fried Calamari With Creole Olive Salad

Recipe Ingredients

1 lb	454g / 16oz	Calamari - thawed, cut up
1 cup	62g / 2.2oz	Masa flour
1 cup	62g / 2.2oz	Flour
2 tablespoons	30ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1/2 cup	118ml	Buttermilk
		Salt - to taste
		Freshly-ground black pepper - to taste
		Parmesan-Reggiano Cheese
		Creole Olive Salad
1 cup	237ml	Black olives - sliced
1 cup	237ml	Large green stuffed olives - sliced
2 tablespoons	30ml	Minced shallots
2 teaspoons	10ml	Minced garlic
2 tablespoons	30ml	Small-diced celery
2 tablespoons	30ml	Chopped parsley
1 1/2 teaspoons	7.5ml	Fine-ground black pepper
1/2 cup	118ml	Olive 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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