Yum! Those look delicious, June.

Hi June:-) You must be back on Cape Cod. I hope that you, and Ed are enjoying your summer there.

I was looking at the recipe and was wondering, though I haven't tried it, if letting the coated calamari sit for twenty minutes before frying them, would help. I've seen recipes for fried green tomatoes that are coated with cornmeal and flour that suggest letting the coating sit on the tomatoes before frying. It's just a suggestion so it might be something to try.

Also, I posted a recipe (long time ago) for Cornmeal Crusted Pan-Fried Trout from Emeril. The directions are to coat the trout in the seasoned cornmeal/cornflour mixture, then dip them in seasoned buttermilk, then back in the cornmeal/cornflour. It's one of our favorites, and the coating stays on the fish pretty well. Of course, they are pan-fried, and not deep fried so I don't know if that would make a difference or not. For that recipe, I use tilapia because it's easier to find than trout.

Also, cornmeal can be quite gritty tasting on one's palate so somewhere I saw a suggestion of putting the cornmeal in a food processor to give it a finer grind that won't be so gritty, or, of course, if you can find a finer grind of cornmeal that should make a difference.