*  Exported from  MasterCook  *
                Fried Calamari With Spicy Anchovy Mayonnaise
 Recipe By     : Cooking Live Show #CL8897
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           jarred mayonnaise
    4                    anchovy fillets -- (up to 5)
    2      tablespoons   lemon juice
    1      tablespoon    finely chopped parsley
      1/2  teaspoon      cayenne
    1      pound         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 an
 d cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, co
 vered tightly, for up to 2 days, until ready to serve.
 Cut the squid into 1/3-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 1/3 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 ke
 pt warm in a low oven while you continue. Check your oil temperature and repeat
  with remaining c
 alamari. Serve hot with chilled anchovy mayonnaise.
 Yield: 2 servings
 (Adapted from a recipe in the Union Square Cafe Cookbook, by Michael Romano & D
 anny Meyer)
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