Kicked Up Calamari With Creole Olive Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
429
FAT
26%
CHOL
140%
SOD
76%

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Ingredients for 4 servings

1/4 cup plus 2 tablespoons Essence, recipe follows

Vegetable oil, for deep-frying

1/2 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmigiano-Reggiano

1 pound cleaned squid (thawed if frozen), bodies cut into 1-inch rings, tentacles trimmed

Creole Olive Salad, recipe follows

2 cups buttermilk

1 teaspoon salt

2 tablespoons hot sauce

1 cup bleached all-purpose flour

1 cup masa harina (available in Latin markets and many supermarkets)

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