Fried Calamari with Peperoncini Mayonnaise
- 6 to 8 drained bottled whole green peperoncini
- 1/2 cup mayonnaise
- 1 pound cleaned squid, preferably small
- 6 to 7 cups vegetable oil
- 3/4 cup rice flour*
- Special equipment: a deep-fat thermometer
- Halve peperoncini and discard stems and seeds.
- Rinse and pat dry, then mince enough to measure 1/4 cup.
- Stir into mayonnaise in a small bowl.
- Rinse squid under cold running water and lightly pat dry between paper towels, leaving some moisture so rice flour will stick.
- Leave tentacles whole and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings, then reserve separately on paper towels.
- Heat 2 inches oil in a 4- to 5-quart heavy pot (4 inches deep; preferably cast-iron) over high heat until it registers 390F on thermometer.
- Preheat oven to 200F.
- While oil is heating, whisk together flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl.
- Have ready a medium-mesh sieve in another shallow bowl.
- Dredge a small handful of squid rings in flour mixture, tossing to coat well.
- Transfer to sieve and shake over other bowl to remove excess flour.
- Return excess flour to first bowl.
- Fry floured rings in oil, stirring to separate, until golden, about 1 minute, then transfer with a slotted spoon to dry paper towels to drain, arranging in 1 layer.
- Coat and fry remaining rings in about 3 more batches in same manner, returning oil to 390F between batches.
- Transfer fried and drained rings to a shallow baking pan in 1 layer and keep warm, uncovered, in middle of oven.
- Coat and fry tentacles in 2 or 3 batches until golden, about 1 1/2 minutes per batch, returning oil to 390F between batches and transferring as fried to paper towels, then to baking pan.
- Serve with peperoncini mayonnaise for dipping.
- *Available in the Latino section of many supermarkets, natural foods stores, Kalustyan's (800-352-3451), and The Baker's Catalogue (800-827-6836).
whole green peperoncini, mayonnaise, vegetable oil, rice flour, thermometer
Taken from www.epicurious.com/recipes/food/views/fried-calamari-with-peperoncini-mayonnaise-108155 (may not work)