Fried Calamari With Spicy Anchovy Mayonnaise
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Mayonnaise (jarred)2 tbsps
Lemon Juice1 tbsp
Parsley (finely chopped)1 tsp
Cayenne450 g
Squid (fresh, clean)4 cups
Light Olive Oil1 cup
All-Purpose Flour1 cup
Graham Cracker Crumb1 tsp
Kosher SaltDirections:
1
In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley and cayenne
2
Blend until smooth
3
Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve
4
Cut the squid into 1/3-inch rings
5
If the tentacles are large, halve or quarter them lengthwise
6
Refrigerate until ready to use
7
In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees
8
In a shallow bowl, combine the flour and graham cracker crumbs
9
Toss 1/3 of the squid in the flour mixture to coat evenly
10
Shake the squid in a mesh strainer to shed extra coating
11
Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes
12
Remove with a slotted spoon and drain on paper towels
13
Sprinkle with salt
14
The cooked squid can be kept warm in a low oven while you continue
15
Check your oil temperature and repeat with remaining calamari
16
Serve hot with chilled anchovy mayonnaise