Quick Calamari With Garlic Mayo

• Mayo:
• 1/4 cup light mayonnaise
• 1 garlic clove, minced
• 1 teaspoon lemon juice
• 1 teaspoon chopped fresh parsley
• Calamari:
• 1 pound squid tubes and tentacles
• 1/4 cup yellow cornmeal (such as Bob's Red Mill)
• 2 tablespoons cornstarch
• 2 teaspoons paprika
• 1/4 teaspoon salt
• 1/2 cup vegetable oil, divided
• 1 lemon, cut into 6 wedges

1. To prepare mayo, combine first 4 ingredients in a small bowl. Cover and chill.
2. To prepare calamari, cut squid tubes into 1/2-inch rings. Leave tentacles intact. Rinse and pat dry.
3. Combine cornmeal and next 3 ingredients in a large heavy-duty zip-top plastic bag; add half of squid. Seal bag; shake to coat.
4. Heat 1/4 cup oil in a large skillet over high heat. Add squid coated with cornmeal mixture to hot oil; cook 2 minutes, turning frequently, or until squid begins to curl around edges. (Do not overcook.) Remove squid from pan; drain on paper towels. Repeat procedure with remaining squid, cornmeal mixture, and 1/4 cup oil. Serve immediately with garlic mayo and lemon wedges.
5. Calamari has a reputation for being rubbery, but it only becomes tough if it's overcooked. For pan-frying, use a skillet or saute pan-a wide pan with sloped or straight sides. Choose a heavy-bottomed pan for evenly distributed heat with no hot spots. Also, the key when pan-frying is to make sure your oil is hot and then cook the food quickly.

light mayonnaise, garlic, lemon juice, parsley, calamari, tentacles, yellow cornmeal, cornstarch, paprika, salt, vegetable oil, lemon

Taken from www.myrecipes.com/recipe/quick-calamari-garlic-mayo (may not work)