Yield: 2 servings
|¾ cup||Jarred mayonnaise|
|4 \N||Anchovy fillets -; (to 5)|
|2 tablespoons||Lemon juice|
|1 tablespoon||Finely-chopped parsley|
|1 pounds||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 and cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve. Cut the squid into ⅓-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 ⅓ 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 kept warm in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. Serve hot with chilled anchovy mayonnaise. This recipe yields 2 servings.
Recipe Source: COOKING LIVE with Sara Moulton Adapted from a recipe in the Union Square Cafe Cookbook, by Michael Romano and Danny Meyer From the TV FOOD NETWORK - (Show # CL-8897 broadcast 06-03-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Michael Romano and Danny Meyer Converted by MM_Buster v2.0l.