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Recipe: Fried Calamari With Spicy Anchovy Mayonnaise
Similar Categories: Fried, Calamari, Spicy, Anchovy, Mayonnaise
Yield: 2 Servings
0.75 c Jarred mayonnaise
4.00 Anchovy fillets -; (to 5)
2.00 tb Lemon juice
1.00 tb Finely-chopped parsley
0.50 ts Cayenne
1.00 lb Fresh; clean squid
4.00 c Light olive oil or vegetable
-oil
1.00 c All-purpose flour
1.00 c Graham cracker crumbs
1.00 ts Kosher salt
In a food processor, combine the mayonnaise, anchovies, lemon juice,
parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl
and refrigerate, covered 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 kept warm in a low oven
while you continue. Check your oil temperature and repeat with
remaining calamari. Serve hot with chilled anchovy mayonnaise.
0.75 c Jarred mayonnaise
4.00 Anchovy fillets -; (to 5)
2.00 tb Lemon juice
1.00 tb Finely-chopped parsley
0.50 ts Cayenne
1.00 lb Fresh; clean squid
4.00 c Light olive oil or vegetable
-oil
1.00 c All-purpose flour
1.00 c Graham cracker crumbs
1.00 ts Kosher salt
In a food processor, combine the mayonnaise, anchovies, lemon juice,
parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl
and refrigerate, covered 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 kept warm in a low oven
while you continue. Check your oil temperature and repeat with
remaining calamari. Serve hot with chilled anchovy mayonnaise.
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| Fried Calamari | Fried Squid |