Fried Calamari With Aioli

Ingredients

1/4 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leafed parsley leaves
1 teaspoon minced garlic
Salt to taste
Freshly-ground black pepper to taste
24 Ritz crackers - (abt 3 oz)
1 1/2 teaspoons salt
1 teaspoon sugar
1 pound small squid cleaned
5 cups vegetable oil for deep-frying
Lemon wedges for accompaniment

Preparation

1
To make aioli: In a small bowl stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. Aioli may be made 2 days ahead and chilled, covered.
2
In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl.
3
Cut flaps from squid sacs if attached. Cut sacs into 1/4-inch-thick rings. Pat squid dry with paper towels and season with salt and pepper.
4
In a 3-quart heavy kettle heat 2-inches oil over moderate heat until a deep-fat thermometer registers 375 degrees. While oil is heating, toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning, until golden and crisp, about 1 minute, transferring with a slotted spoon to paper towels to drain. Make sure oil returns to 375 degrees between batches. Serve squid with aioli and lemon wedges.
5
This recipe yields 4 appetizer servings.

Tools

 



Yield:

4.0 servings

Added:

Monday, December 21, 2009 - 11:11pm

Creator:

Anonymous

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