Fried Calamari with Spicy Anchovy Mayonnaise

In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley an d cayenne.

Blend until smooth. Transfer the sauce to a bowl and refrigerate, co vered tightly, for up to 2 days, until ready to serve.

Cut the squid into 1/3-inch rings.

If the tentacles are large, halve or quarter them lengthwise.

Refrigerate until ready to use.

In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter , heat the oil to 360 degrees.

In a shallow bowl, combine the flour and graham cracker crumbs.

Toss 1/3 of the squid in the flour mixture to coat evenly.

Shake the squid in a mesh strainer to shed extra coating.

Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes.

Remove with a slotted spoon and drain on paper towels.

Sprinkle with salt. The cooked squid can be ke pt warm in a low oven while you continue.

Check your oil temperature and repeat with remaining alamari.

Serve hot with chilled anchovy mayonnaise.