Recipe courtesy of Emeril Lagasse
Print
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 pound fresh cleaned squid, or thawed if frozen
  • 2 cups buttermilk 
  • 1 teaspoon hot sauce 
  • 2 cups all-purpose flour 
  • 2 tablespoons cornstarch 
  • 1 1/4 teaspoons salt 
  • 1 1/2 tablespoons freshly ground black pepper 
  • 6 cups vegetable oil, for frying 
  • Essence, for seasoning, recipe follows
  • Sweet and Sour Sauce, recipe follows
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
Sweet and Sour Sauce:
  • 1 tablespoon olive oil
  • 1/3 cup chopped onion 
  • 1/2 teaspoon grated ginger 
  • 1/4 cup finely diced pineapple 
  • 1/3 cup rice vinegar 
  • 1/4 cup ketchup
  • 2 tablespoons chili garlic sauce (recommended: Sriracha Chili Garlic Sauce) 
  • 1/4 cup sugar 
  • 1/4 cup chicken broth 
  • 2 teaspoons cornstarch 

Directions

Cut the body sacs of the squid into 1/2-inch rings and trim the tentacles as necessary.   In a mixing bowl, combine the buttermilk with the hot sauce. Place the squid pieces in the buttermilk mixture and marinate for 30 minutes. In a separate bowl or baking dish, combine the flour with the cornstarch, salt, and pepper.   Heat the oil in a medium, heavy stockpot to 375 degrees F.   Drain the buttermilk from the squid and discard buttermilk. Dredge the squid pieces in the flour mixture and shake off any excess flour. Carefully slip the squid into the hot oil, and cook in batches, turning occasionally, just until the squid float to the surface of the oil and stop crackling, 1 to 2 minutes. (The squid should just be turning a pale golden color when ready.) Using a slotted spoon, remove the calamari from the oil and drain on paper towels. Season, to taste, with Essence and additional salt, if needed. Serve hot with Sweet and Sour Sauce.

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

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Sweet and Sour Sauce:

Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.

Pour the sauce into a small food processor or blender and pulse several times. Serve warm. 

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Salt and Pepper Tiger Prawns: Tom Rang Muoi

Recipe courtesy of Luke Nguyen

Fried Calamari

Recipe courtesy of Chuck Hughes

Paper-Wrapped Crispy Salt and Pepper Chicken

Recipe courtesy of Ching-He Huang

Fried Calamari

Recipe courtesy of David Rocco

Stuffed Squid

Recipe courtesy of David Rocco

Sauteed Peppers

Recipe courtesy of Roger Mooking

Fried Calamari

Recipe courtesy of Tessa Kiros

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here