Skordalia with Fried Calamari

Total Time:
1 hr 5 min
20 min
30 min
15 min

4 servings

  • 1 large Yukon Gold potato, peeled and cut into 1-inch dice
  • 2 thick slices stale, homemade-style white bread
  • 6 cloves garlic, peeled and smashed
  • 1 teaspoon salt
  • 1 tablespoon red wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1/2 cup olive oil
  • Fried Calamari, recipe follows
  • Fried Calamari:
  • 1 pound fresh cleaned squid, or thawed if frozen
  • 2 cups buttermilk
  • 1/3 cup Essence, recipe follows
  • 1 cup masa harina
  • 1 cup all-purpose flour
  • 6 cups vegetable oil, for frying
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup finely grated Parmesan
  • Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
  • Place the potato in a small saucepan and cover with lightly salted water by 1/2-inch. Bring to a boil and cook until tender. Drain and let cool.

  • Soak the bread well in water. Squeeze out the water and tear the bread into small pieces to form large wet bread crumbs. Set aside.

  • Place the garlic in a bowl and mix with the salt to form a paste. Add the potatoes, vinegar, and lemon juice, and mash well. Add the wet bread crumbs and mash to make a smooth paste. Gradually add the oil, mixing constantly, to form a thick sauce. Continue to beat until the sauce is thick enough to hold its shape. Adjust seasoning, to taste, with salt and lemon juice. Spoon into a decorative bowl and serve at room temperature with Fried Calamari.

Fried Calamari:
  • Cut the body sacs of the squid into 1-inch rings and trim the tentacles as necessary.

  • In a mixing bowl, combine the buttermilk with 1/4 cup Essence. Place the squid pieces in the buttermilk mixture and allow to marinate for 30 minutes. Combine the masa harina and flour with the remaining 2 tablespoons of Essence in a clean mixing bowl or baking dish.

  • Heat the oil in a medium, heavy stockpot to 350 degrees F.

  • Dredge the marinated squid in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully slip the squid into the hot oil, and cook, turning occasionally, until evenly cooked and golden, about 2 to 3 minutes. With a slotted spoon remove from the pot and drain on paper towels.

  • Place the calamari on a platter and season, to taste, with salt and pepper. Serve immediately with the Skordalia.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

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

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