Pretzel-Crusted Squid with Mustard Dipping Sauce

• 1/2 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon fresh lemon juice
• Kosher salt
• Freshly ground pepper
• 8 ounces hard pretzels, crushed
• 2 large egg whites
• Vegetable oil, for frying
• 1 pound cleaned small squid, bodies cut crosswise into 1/2-inch rings, tentacles halved

1. In a small bowl, whisk the mayonnaise with both mustards and the lemon juice; season with salt and pepper.
2. In a food processor or blender, pulse the pretzels until they resemble cornmeal.
3. Transfer to a shallow bowl.
4. In another shallow bowl, beat the egg whites until frothy.
5. In a large saucepan, heat 1 inch of vegetable oil to 350.
6. Set a rack over a rimmed baking sheet.
7. Working in four batches, dip the squid in the egg; press out any excess egg.
8. Dredge the squid in the pretzel crumbs and shake off any excess.
9. Fry the squid in the hot oil until golden and crisp, about 2 minutes.
10. Using a slotted spoon, transfer the squid to the rack.
11. Season lightly with salt and pepper.
12. Transfer the squid to a platter and serve right away, with the mustard dipping sauce.

mayonnaise, dijon mustard, wholegrain mustard, lemon juice, kosher salt, freshly ground pepper, pretzels, egg whites, vegetable oil, bodies

Taken from www.foodandwine.com/recipes/pretzel-crusted-squid-with-mustard-dipping-sauce-cocktails-2012 (may not work)