Fried Calamari With Spicy Anchovy Mayonnaise
Total Steps
5
Ingredients
10
Tools Needed
7
Ingredients
- 1 teaspoon <a href="/food/R6ZFKZ7C/kosher-salt">Kosher salt</a>
- 1 cup <a href="/recipe/ZLTX4PLX/graham-crackers">Graham cracker</a> crumbs
- 1 cup <a href="/food/W7LCJR7C/all-purpose-flour">All-purpose flour</a>
- 4 cup Light <a href="/food/NLPYVN22/olive-oil">olive oil</a> or <a href="/food/NHPT57DF/vegetable-oil">vegetable oil</a>
- 1 pound Fresh, clean <a href="/food/X3HSRY8B/squid">squid</a>
- 0.5 teaspoon <a href="/food/X2GCXP48/cayenne">Cayenne</a>
- 1 tablespoon Finely-chopped <a href="/food/GKXHVZLV/parsley">parsley</a>
- 2 tablespoon <a href="/food/PCGHNLWF/lemon-juice">Lemon juice</a>
- 4 <a href="/food/FHQ3MKCP/anchovy">Anchovy</a> fillets - (to 5)
- 0.75 cup Jarred <a href="/recipe/NNCPWZN7/mayonnaise">mayonnaise</a>
Instructions
Step 1
In a food processor, combine the mayonnaise, anchovies, lemon <a href="/technique/QDWRNXYW/juice">juice</a>, parsley and cayenne. <a href="/technique/S6W4FR7F/blend">Blend</a> until smooth. Transfer the sauce to a bowl and <a href="/technique/ZSSVQ6FG/refrigerate">refrigerate</a>, covered tightly, for up to 2 days, until ready to <a href="/technique/Y6MVNCHX/serve">serve</a>.
Step 2
<a href="/technique/XZBDDD5G/cut">Cut</a> the squid into 1/3-inch rings. If the tentacles are large, <a href="/technique/JXYLJGZ5/halve">halve</a> or quarter them lengthwise. <a href="/technique/ZSSVQ6FG/refrigerate">Refrigerate</a> until ready to use.
Step 3
In a heavy-bottomed straight-sided 3-quart saucepan, about 8 inches in diameter, <a href="/technique/XZFHRHHF/heat">heat</a> the oil to 360 degrees.
Step 4
In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to <a href="/technique/6BTCX64M/coat">coat</a> evenly. Shake the squid in a mesh strainer to shed extra <a href="/technique/6BTCX64M/coating">coating.</a> Using tongs or a slotted <a href="/technique/NX588QBK/spoon">spoon</a>, gently lower each batch of calamari into the hot oil and <a href="/technique/NZ2LK8CC/fry">fry</a> until golden <a href="/technique/D434P8MH/brown">brown</a>, about 2 minutes. Remove with a slotted <a href="/technique/NX588QBK/spoon">spoon</a> and drain on paper towels. Sprinkle with <a href="/technique/DPSVTKVY/salt">salt.</a> The cooked squid <a href="/technique/TPWNYF5L/can">can</a> be kept <a href="/technique/FVYNJCCW/warm">warm</a> in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. <a href="/technique/Y6MVNCHX/serve">Serve</a> hot with <a href="/technique/FK6MC4B6/chilled">chilled</a> anchovy mayonnaise.
Step 5
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 2 <a href="/technique/Y6MVNCHX/serving">servings</a>.