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Fried Calamari With Spicy Anchovy Mayonnaise

Type: Fish
Courses: Main Course
Serves: 2 people

Recipe Ingredients

3/4 cup 177mlJarred mayonnaise
4   Anchovy fillets - (to 5)
2 tablespoons 30mlLemon juice
1 tablespoon 15mlFinely-chopped parsley
1/2 teaspoon 2.5mlCayenne
1 lb 454g / 16ozFresh, clean squid
4 cups 948mlLight olive oil or vegetable oil
1 cup 62g / 2.2ozAll-purpose flour
1 cup 146g / 5.1ozGraham cracker crumbs
1 teaspoon 5mlKosher salt

Recipe Instructions

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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