Fried Calamari with Spicy Anchovy Mayonnaise

• 3/4 cup mayonnaise
• 4 each anchovy fillets
• 2 tablespoons lemon juice
• 1 tablespoon parsley leaves chopped
• 1/2 teaspoon cayenne pepper
• 1 pound squid clean
• 4 cups olive oil
• 1 cup flour, all-purpose
• 1 cup graham cracker crumbs
• 1 teaspoon kosher salt

1. In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley an d cayenne.
2. Blend until smooth.
3. Transfer the sauce to a bowl and refrigerate, co vered tightly, for up to 2 days, until ready to serve.
4. Cut the squid into 13 inch rings.
5. If the tentacles are large, halve or quarter them lengthwise.
6. Refrigerate until ready to use.
7. In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees.
8. In a shallow bowl, combine the flour and graham cracker crumbs.
9. Toss 13 of the squid in the flour mixture to coat evenly.
10. Shake the squid in a mesh strainer to shed extra coating.
11. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes.
12. Remove with a slotted spoon and drain on paper towels.
13. Sprinkle with salt.
14. The cooked squid can be ke pt warm in a low oven while you continue.
15. Check your oil temperature and repeat with remaining alamari.
16. Serve hot with chilled anchovy mayonnaise.

mayonnaise, anchovy fillets, lemon juice, parsley, cayenne pepper, clean, olive oil, flour, graham cracker crumbs, kosher salt

Taken from recipeland.com/recipe/v/fried-calamari-spicy-anchovy-ma-41327 (may not work)