Fried Calamari (Emeril Lagasse) Recipe

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Fried Calamari (Emeril Lagasse)
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Ingredients
8
Count
Nutrition
515
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. Stir buttermilk and hot sauce together in a large bowl or shallow pan. Soak calamari in buttermilk mixture for 20 to 30 minutes. Meanwhile, fill a large, heavy Dutch oven no more than halfway full with oil. Heat oil to 370 degrees F.
  2. Combine flour, cornmeal, and 1 tablespoon Essence in a shallow pan or bowl. Remove the calamari from the buttermilk mixture and toss in the flour mixture to coat completely. Carefully add the calamari, in batches, to the hot oil and fry until coating is crisp and golden, about 1 minute. Do not over-crowd the pan when frying. Remove to paper towels to drain. Season with additional Essence. Serve immediately with the Marinara Sauce for dipping.
  3. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  4. 2 1/2 tablespoons paprika
  5. 2 tablespoons salt
  6. 2 tablespoons garlic powder
  7. 1 tablespoon black pepper
  8. 1 tablespoon onion powder
  9. 1 tablespoon cayenne pepper
  10. 1 tablespoon dried oregano
  11. 1 tablespoon dried thyme
  12. Combine all ingredients thoroughly.
  13. Yield: 2/3 cup
  14. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  15. Marinara Sauce:
  16. 1/4 cup olive oil
  17. 1/4 cup chopped pancetta or bacon
  18. 1 medium onion, finely chopped
  19. 6 cloves garlic, minced
  20. 2 (35-ounce) cans whole Italian plum tomatoes, crushed with your hands, with juices
  21. 1/4 teaspoon dried oregano
  22. 3/4 teaspoon salt
  23. 1/2 teaspoon crushed red pepper
  24. 1/4 cup chopped fresh basil leaves
  25. In a large saucepan or Dutch oven, heat the olive oil over medium heat and, when hot, add the pancetta and cook until golden brown and slightly crispy, about 3 minutes. Increase the heat to medium-high and add the onion and cook until softened and beginning to caramelize, about 6 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the tomatoes along with their juices and stir to combine. Add the oregano, salt, and crushed red pepper, reduce the heat to a simmer, and cook for 30 to 40 minutes, or until the sauce is slightly thickened. Add the basil, stir to combine, and let sit for 5 minutes before serving.
  26. Yield: about 2 quarts
  27. Prep Time: 10 minutes
  28. Cook Time: 40 minutes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 515.03 Kcal (2156 kJ)
Calories from fat 77.9 Kcal
% Daily Value*
Total Fat 8.66g 13%
Cholesterol 382.51mg 128%
Sodium 715.89mg 30%
Potassium 684.29mg 15%
Total Carbs 70.82g 24%
Sugars 8.16g 33%
Dietary Fiber 4.8g 19%
Protein 34.8g 70%
Vitamin C 73.1mg 122%
Vitamin A 1.7mg 57%
Iron 1.2mg 7%
Calcium 1032mg 103%
Amount Per 100 g
Calories 143.86 Kcal (602 kJ)
Calories from fat 21.76 Kcal
% Daily Value*
Total Fat 2.42g 13%
Cholesterol 106.84mg 128%
Sodium 199.96mg 30%
Potassium 191.13mg 15%
Total Carbs 19.78g 24%
Sugars 2.28g 33%
Dietary Fiber 1.34g 19%
Protein 9.72g 70%
Vitamin C 20.4mg 122%
Vitamin A 0.5mg 57%
Iron 0.3mg 7%
Calcium 288.3mg 103%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 13
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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