Kicked Up Calamari with Creole Olive Salad
Ingredients
- 1 pound cleaned squid (thawed if frozen)
- bodies cut into 1-inch rings
- tentacles trimmed
- 2 cups buttermilk
- 1/4 cup plus 2 tablespoons Essence
- recipe follows
- 2 tablespoons hot sauce
- 1 cup masa harina (available in Latin markets and many supermarkets)
- 1 cup bleached all-purpose flour
- Vegetable oil
- for deep-frying
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmigiano-Reggiano
- Creole Olive Salad
- recipe follows
Instructions
No instructions listed