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| Fried Calamari Recipe courtesy Emeril Lagasse, 2004 Show: Emeril Live Episode: Emeril's Homemade Italian Overall User Rating:  |
good stuff man
10/23/2006 at 05:14pm
User: Anonymous User Rating:
it very jiuce and good
great
08/18/2005 at 03:48pm
User: ALAN from nutley, NJ User Rating:
was easy to make and haveing never made this before every one loved them
Just like Glouster
05/29/2008 at 03:19pm
User: Robin from Methuen, MA User Rating:
I had this for supper last night. It was great! My husband, who works in Glouster,Ma, said they were just as good as any he's had there. I did use rice flour instead of regular flour. Next time I will make it easy on myself & buy cleaned squid.
Good
04/15/2007 at 10:20pm
User: Anonymous User Rating:
It was a good recipe, but I prefer a lighter batter
Perfect
03/20/2007 at 10:09pm
User: Nancy from Shelbyville, TN User Rating:
Reviewed many recipes for calamari, chose Emeril's and it was perfect. Seasoning, oil temperature and timing turned out the PERFECT calamari. Thank you Emeril.
Restaurant quality results!!
03/02/2007 at 03:09pm
User: Heather from Ashburnham, MA User Rating:
Wow!! I was introduced to calamari while an exchange student in the Canary Islands in the mid-80's. This recipe is all you'd expect and more!! Flavor is fantastic, texture is perfect and I just can't wait to make it again!! I christened my new deep fryer with this recipe! :)
Tawney
01/17/2005 at 08:38pm
User: Anonymous User Rating:
The coating is very good. The calamari was very tender. Having the recipe for the "Essence" is great. A little goes a long way.
Simply Delicious!!!!!!
01/02/2006 at 09:15pm
User: NIKKI from gardena, CA User Rating:
This was by far the best calamari I've ever had!!!!! The buttermilk makes it flavorful and tender. For extra crispiness, use half corn starch and flour.