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Fried Calamari Recipe

Fried Calamari

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Emeril's Homemade Italian

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

Showing 1-10 of 11

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  • on April 15, 2011

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    Great recipe! We only gave it a 4-star because we didn't like the bacon fat in the sauce. Made the sauce greasy. Made the recipe a second time without the bacon, much better! All in all, this recipe-MASARAP!

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  • on August 25, 2010

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    I really enjoyed the fried calamari. The recipe was easy to handle. I did take another reviewer's suggestion and add cornmeal to the flour. I like the texture.

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  • on November 14, 2009

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    We did not care for the texture of the cornmeal. Fried calamari should be light and delicate, the cornmeal makes it heavy and gritty. Not my favorite would never make again.

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  • on January 11, 2009

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    I've tried a bunch of different recipes, this one is the best so far.

    I did find that using a spaghetti spoon to get the calamari rings from the buttermilk to the breading cut down on the mess.

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  • on May 29, 2008

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    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.

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  • on April 15, 2007

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    It was a good recipe, but I prefer a lighter batter

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  • on March 20, 2007

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    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.

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  • on March 02, 2007

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    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! :

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  • on January 02, 2006

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    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.

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  • on August 18, 2005

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    was easy to make and haveing never made this before every one loved them

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