Fried Calamari with Spicy Anchovy Mayonnaise

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

In a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.

Cut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.

Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.)

Combine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess 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 slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise.

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