Fried Calamari with Spicy Anchovy Mayonnaise
Yield
8 servingsPrep
15 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
mayonnaise
|
|
| 4 | each |
anchovy fillets
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | pound |
squid
clean |
|
| 4 | cups |
olive oil
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
graham cracker crumbs
|
*
|
| 1 | teaspoon |
kosher salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
mayonnaise
|
|
| 4 | each |
anchovy fillets
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
cayenne pepper
|
|
| 453.6 | g |
squid
clean |
|
| 946 | ml |
olive oil
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
graham cracker crumbs
|
*
|
| 5 | ml |
kosher salt
|
|
Directions
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.
