Recipe - Fried Calamari With Creole Olive Salad

1 pound Calamari; thawed
1 cup Masa flour
1 cup Flour
2 tablespoon Essence of Emeril
One half cup Buttermilk
Salt and pepper
Parmesan Reggiano Cheese *

CREOLE OLIVE SALAD
1 cup Black olives; cut or sliced up
1 cup Large green stuffed olives.
cut or sliced up
2 tablespoon Minced shallots
2 teaspoon Minced garlic
2 tablespoon Small minced celery
2 tablespoon Chopped parsley
1 One half teaspoon Fine ground black pepper
One half cup Olive oil

ESSENCE OF EMERIL SHOW #EE2262

Marinate the cut calamari in the buttermilk and One fourth 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 recipeludigest by molony molony@scsn.net on Mar 14, 1998