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Fried Calamari with Creole Olive Salad

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Cuisine: AmericanMain Ingredient: Salad

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Ingredients

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Servings          
Original recipe makes 1
1/2 colive oil
1/2 cButtermilk
2 tbChopped parsley
Parmesan Reggiano Cheese; *
Salt and pepper
1 cBlack olives; sliced
2 tbcelery; Small diced
CREOLE OLIVE SALAD
1 1/2 tsblack pepper; Fine ground
2 tsGarlic; minced
1 lbCalamari; thawed
2 tbEssence of Emeril
1 cMasa flour
1 cFlour
2 tbShallots; minced
1 cgreen stuffed olives; Large

Fried Calamari with Creole Olive Salad Preparation

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 on Mar 14, 1998

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Calories Per Serving: 1855
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