Recipe By : Cooking Live Show #CL8897
Serving Size : 2 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Mayonnaise
4 Anchovy fillets -- up to 5
2 tb Lemon juice
1 tb Parsley -- finely chopped
1/2 ts Cayenne
1 lb Fresh, clean squid
4 c Light olive or vegetable oil
1 c All purpose flour
1 c Graham cracker crumbs
1 ts 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" rings. If the tentacles are large, halve or
quarter them lengthwise. Refrigerate until ready to use.
In a heavy bottomed straight sided 3 qt saucepan, about 8" in
diameter, heat the oil to 360 F.
In a shallow bowl, combine the flour and graham cracker crumbs. Toss
1/3rd 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.
Yield: 2 Servings
Adapted from a recipe in the Union Square Cafe Cookbook
by Michael Romano & Danny Meyer
