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Fried Calamari with Spicy Anchovy Mayonnaise

Saved in 3 recipe boxes and 2 cookbooks













Trans-fat Free


¾ cup mayonnaise
4 each anchovy fillets
2 tablespoons lemon juice
1 tablespoon parsley leaves
½ teaspoon cayenne pepper
1 pound squid
4 cups olive oil
1 cup flour, all-purpose
1 cup graham cracker crumbs
1 teaspoon kosher salt
* not incl. in nutrient facts


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 ⅓ 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 ⅓ 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: last updated: 2015-02-09



Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 121289% of calories from fat
 % Daily Value *
Total Fat 120g 185%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 651mg 27%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 2%
Sugars g
Protein 25g
Vitamin A 3% Vitamin C 8%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

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