Fried Calamari With Aioli

Recipe Ingredients

1 cup	237ml	Mayonnaise
1/4 cup	59ml	Sour cream
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Chopped fresh flat-leafed parsley leaves
1 teaspoon	5ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
24		Ritz crackers - (abt 3 oz)
3/4 cup	46g / 1.6oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Sugar
1 lb	454g / 16oz	Small squid - cleaned
5 cups	1185ml	Vegetable oil - for deep-frying
		Lemon wedges - for accompaniment

Recipe Instructions

To make aioli: In a small bowl stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. Aioli may be made 2 days ahead and chilled, covered.

In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl.

Cut flaps from squid sacs if attached. Cut sacs into 1/4-inch-thick rings. Pat squid dry with paper towels and season with salt and pepper.

In a 3-quart heavy kettle heat 2-inches oil over moderate heat until a deep-fat thermometer registers 375 degrees. While oil is heating, toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning, until golden and crisp, about 1 minute, transferring with a slotted spoon to paper towels to drain. Make sure oil returns to 375 degrees between batches. Serve squid with aioli and lemon wedges.

This recipe yields 4 appetizer servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9664) - from the TV FOOD - NETWORK

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