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Salt Baked Squid With A Sesame Hoisin Sauce


  • 1 1/2 pounds calamari, cut into 1-inch rings
  • 1 cup buttermilk
  • 1/4 cup kosher salt
  • 1/4 cup cracked black pepper
  • 1 cup flour
  • 2 quarts vegetable oil, for frying
  • 2 jalapenos, seeded and finely chopped
  • 1/2 cup sugar
  • 2 cups hoisin sauce
  • 1 cup water
  • Juice of 2 small limes
  • 2 teaspoons minced garlic
  • 1/2 cup chopped toasted peanuts
  • 2 tablespoons black sesame seeds
  • 2 tablespoons julienned Holly or Asian Basil


  • Preheat the fryer. In a shallow bowl, marinate the calamari in the buttermilk. Season with salt and pepper. Marinate for 1 hour under refrigeration. In another shallow bowl, combine the kosher salt, black pepper and flour together. Drain the calamari. Dredge the calamari in the seasoned flour, coating completely and shake off the excess. In a food processor, puree the jalapenos with the sugar. Add the hoisin sauce, water, and lime juice. Add the minced garlic. Puree until fully incorporated. Pour into a glass container. Allow the sauce to sit for 1 hour to allow the sugar to dissolve. Stirring occasionally. Stir in the peanuts, sesame seeds and basil. When the oil is hot, fry the calamari in batches, until golden brown, about 2 to 3 minutes. Remove from the oil and drain on a paper-lined plate. Mound the calamari on a platter. Drizzle the sauce over the calamari and serve. Garnish with parsley. Yield: about 6 servings