*  Exported from  MasterCook  *

               Fried Calamari With Spicy Anchovy Mayonnaise

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


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