 |
Fried Calamari With Spicy Anchovy Mayonnaise
Recipe By : Cooking Live Show #CL8897
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup jarred mayonnaise
4 anchovy fillets -- (up to 5)
2 tablespoons lemon juice
1 tablespoon finely chopped parsley
1/2 teaspoon cayenne
1 pound fresh -- clean squid
4 cups light olive oil or vegetable oil
1 cup all purpose flour
1 cup graham cracker crumbs
1 teaspoon kosher salt
In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley an
d cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, co
vered tightly, for up to 2 days, until ready to serve.
Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter
them lengthwise. Refrigerate until ready to use.
In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter
, heat the oil to 360 degrees.
In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 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 ke
pt warm in a low oven while you continue. Check your oil temperature and repeat
with remaining c
alamari. Serve hot with chilled anchovy mayonnaise.
Yield: 2 servings
(Adapted from a recipe in the Union Square Cafe Cookbook, by Michael Romano & D
anny Meyer)
- - - - - - - - - - - - - - - - - -
|
