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Fried Calamari with Spicy Anchovy Mayo




Source of Recipe


Union Square Cafe


List of Ingredients




Serves 4

Anchovy Mayonnaise

1 egg, at room temperature

4 to 5 anchovy fillets

2 tablespoons lemon juice

1 tablespoon finely chopped parsley

1/2 teaspoon cayenne

3/4 cup light olive oil or vegetable oil

Calamari

1 pound fresh, clean calamari

4 cups light olive or vegetable oil

1 cup all-purpose flour

1 cup graham cracker crumbs

1 teaspoon kosher salt

Recipe



1. In a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.

2. Cut the calamari, into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.

3. Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than one third full. Heat the oil to 360 degrees F on a deep-fat thermometer. (To check the temperature without a thermometer, drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.)

4. Combine the flour and graham cracker crumbs in a bowl. Divide the calamari into two or three batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari, in a mesh strainer to shed excess 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 calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees) and repeat with the remaining calamari. Serve hot with chilled anchovy mayonnaise.