Fried Calamari, Italian Hot Green Peppers with Lemon Aioli

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

4 to 6 servings

  • 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
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.


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.

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