The unusual idea of using graham cracker crumbs to flavor calamari came to Danny accidentally while enjoying a quick bite one afternoon at a San Francisco bar. He was with the cafe's first chef, Ali Barker, and while munching on some tender calamari tentacles, asked why they tasted so good. Barker answered: "I think it's cardamom. You know, the spice that tastes like graham crackers." The bar's chef revealed that he had used "nothing but flour, salt and pepper." Even though the two had mis-guessed the ingredients, the idea still sounded intriguing, and they experimented with a mixture of graham cracker crumbs and flour. The results were fantastic. The sugar in the crumbs caramelizes while the calamari are frying, allowing them to reach a perfect golden brown long before they've become overcooked and rubbery. Lastly, the sweet contrast with the spicy, salty dip is addictive. If you clean the calamari yourself, separate the tentacles from the body. Remove the ink sac and cartilage from inside the head, and under cold running water, peel the dark skin from the body. Rinse well.

Ingredients

Anchovy Mayonnaise:

• 1 egg, at room temperature*
• 4 to 5 anchovy fillets
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped parsley leaves
• 1/2 teaspoon cayenne
• 3/4 cup light olive oil or vegetable oil

Calamari:

• 1 pound fresh, clean calamari
• 4 cups light olive oil or vegetable oil
• 1 cup all-purpose flour
• 1 cup graham cracker crumbs
• 1 teaspoon kosher salt

Directions