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Fried Calamari With Creole Olive Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Calamari - thawed, cut up

  2. 1 cup 62g / 2 1/5oz Masa flour

  3. 1 cup 62g / 2 1/5oz Flour

  4. 2 tablespoons 30ml Bayou Blast -

  5. 1/2 cup 118ml Buttermilk

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. Parmesan-Reggiano Cheese

  9. Creole Olive Salad

  10. 1 cup 237ml Black olives - sliced

  11. 1 cup 237ml Large green stuffed olives - sliced

  12. 2 tablespoons 30ml Minced shallots

  13. 2 teaspoons 10ml Minced garlic

  14. 2 tablespoons 30ml Small-diced celery

  15. 2 tablespoons 30ml Chopped parsley

  16. 1 1/2 teaspoons 7 1/2ml Fine-ground black pepper

  17. 1/2 cup 118ml Olive oil

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. For Olive Salad, combine all the ingredients together and set aside.

  4. 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.

  5. This recipe yields 4 servings.

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