|1||cup||graham cracker crumbs||*|
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.
First published: 1996-01-27 last updated: 2014-12-16
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