Ingredients
- 2 tablespoon lemon juice
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon cayenne
- 3/4 cup light olive oil or vegetable oil
- 1 pound fresh, clean calamari
- 4 cup light olive or vegetable oil
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon kosher salt
Preparation
Baking Directions:
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 htem lengthwise.
Refrigerate until ready to use.
3.Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, aobut 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 Fahrenheit 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 the chilled anchovy mayonnaise.
