Recipe courtesy of Union Square Cafe
Fried Calamari with Spicy Anchovy Mayonnaise
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1764
- Total Fat
- 143
- Saturated Fat
- 21
- Carbohydrates
- 72
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 46
- Cholesterol
- 570
- Sodium
- 1147
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
- 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.
- Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
- In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees.
- 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.
- 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.