Recipe courtesy of Union Square Cafe

Fried Calamari with Spicy Anchovy Mayonnaise

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  • Level: Easy
  • Yield: 2 servings
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Ingredients

3/4 cup jarred mayonnaise

4 to 5 anchovy fillets

2 tablespoons lemon juice

1 tablespoon finely chopped parsley

1/2 teaspoon cayenne

1 pound fresh, clean squid

4 cups light olive oil or vegetable oil

1 cup all purpose flour

1 cup graham cracker crumbs

1 teaspoon kosher salt

Directions

  1. In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
  2. Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
  3. In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees.
  4. In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra 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 a slotted spoon and drain on paper towels. Sprinkle with salt.
  5. The cooked squid can be kept warm in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. Serve hot with chilled anchovy mayonnaise.

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