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Fried Calamari, Italian Hot Green Peppers with Lemon Aioli
Recipe courtesy Emeril Lagasse, 2007
Show:  Emeril Live
Episode:  Emeril's Fish Market
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

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):
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

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.

Other Recipes from this Episode
Tuna, Yellow Watermelon, Mozzarella, and Aged Balsamic
Tuna Carpaccio with Capers, Olives, Lemon Zest, Arugula and Olive Oil
Bouillabaisse with Rouille
Chinese-Style Whole Fried Black Bass over Wok-Sauteed Bok Choy, Ginger, and Spring Garlic

Recipe Summary
Difficulty: Intermediate
Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 5 minutes
Yield: 4 to 6 servings

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