Fried Calamari, Italian Hot Green Peppers with Lemon Aioli

Recipe courtesy of Emeril Lagasse, 2007
TOTAL TIME: 1 hr 5 min
Prep: 30 min
Inactive Prep: 30 min
Cook: 5 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

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:
      • 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
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      Directions

      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.
      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.
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