Fried Calamari, Italian Hot Green Peppers with Lemon Aioli

yields 4-6 total cook 5 mins

Fried Calamari, Italian Hot Green Peppers with Lemon Aioli
Adapted from foodnetwork.com
Fried Calamari, Italian Hot Green Peppers with Lemon Aioli

PREP TIME

30

minutes

TOTAL TIME

5

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

5

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • Ingredients

  • Vegetable oil

  • 1/2

    pound calamari, cleaned and cut into rings

  • 1/2

    pound scallops, cleaned

  • 4

    teaspoons hot sauce, divided

  • 4

    cups buttermilk, divided

  • 1

    cup all-purpose flour

  • 1

    cup masa harina

  • 1

    teaspoon Essence, recipe follows

  • Salt and freshly ground black pepper

  • 4

    Italian, hot green peppers

  • For the aioli:

  • 6

    cloves garlic

  • Pinch salt

  • 2

    large egg yolks

  • 1

    lemon, juiced

  • 1

    cup olive oil

  • 2

    tablespoons water

  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2

    tablespoons paprika

  • 2

    tablespoons salt

  • 2

    tablespoons garlic powder

  • 1

    tablespoon black pepper

  • 1

    tablespoon onion powder

  • 1

    tablespoon cayenne pepper

  • 1

    tablespoon dried oregano

  • 1

    tablespoon dried thyme

Directions

Directions For the aioli: Fill a Dutch oven 2/3 of the way full with vegetable oil. In a large bowl, combine the calamari, scallops, 2 teaspoons hot sauce and 2 cups buttermilk and marinate for 30 minutes. In another bowl, combine the flour, masa, Essence, salt and pepper. Heat oil to 350 degrees F Remove the calamari from the buttermilk and place into the flour mixture in batches. Shake to remove any excess flour and fry in vegetable oil until golden brown, about 3 minutes. Fill another large bowl with the remaining 2 cups buttermilk. Dip the hot peppers into the buttermilk and then into the flour mixture and fry until golden brown, about 2 minutes. For the aioli: In a food processor, combine the garlic, salt, egg yolks, and lemon juice. Once that is combined, slowly add the olive oil. If the aioli is too thick, thin with a couple of tablespoons cold water. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs Due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. Recipe courtesy Emeril Lagasse, 2007

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