Fried Calamari With Spicy Anchovy Mayonnaise Recipe - Cooking Index
Fried Calamari With Spicy Anchovy Mayonnaise Recipe - Cooking Index
| 3/4 cup | 177ml | Jarred mayonnaise |
| 4 | Anchovy fillets - (to 5) | |
| 2 tablespoons | 30ml | Lemon juice |
| 1 tablespoon | 15ml | Finely-chopped parsley |
| 1/2 teaspoon | 2.5ml | Cayenne |
| 1 lb | 454g / 16oz | Fresh, clean squid |
| 4 cups | 948ml | Light olive oil or vegetable oil |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1 cup | 146g / 5.1oz | Graham cracker crumbs |
| 1 teaspoon | 5ml | Kosher salt |
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.
This recipe yields 2 servings.
Source:
COOKING LIVE with Sara Moulton - Adapted from a recipe in the Union Square Cafe Cookbook, by Michael Romano and Danny Meyer - From the TV FOOD NETWORK - (Show # CL-8897 broadcast 06-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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