Calamari Fritti With Garlic Mayonnaise: The Best Calamari Fritti With Garlic Mayonnaise Recipe from Cook'n

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	Calamari Fritti With Garlic Mayonnaise

Serves: 4

While golden rings of calamari are a great appetizer, squid-lovers like me serve them as a main course, too. There are many options for coating squid. You'll get the most tender results with a simple dip in eggs and flour (if you like a crispier coating, try the Ale Batter from Vidalia Onion Rings, The Golden Garden: Vegetables & Grains chapter.). All-purpose flour makes a delicate crust, but semolina provides a gentle crunch. Don't overcook the calamari, or they will toughen.
Makes 4 to 6 servings

   1 recipe

   CALAMARI FRITTI:
   5 large eggs
   1/2 teaspoon salt
   1/4 teaspoon freshly ground pepper
   1 cup durum semolina (pasta flour) or all-purpose flour
   12 ounces squid, cleaned and sacs cut crosswise into 5/16-inch-thick rings, with tentacles left intact
   Vegetable oil for deep-frying

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1 TO MAKE THE MAYONNAISE: Follow recipe instructions. (The mayonnaise can be prepared up to 2 days ahead.)

2 TO MAKE THE CALAMARI: Line a baking sheet with waxed paper. In a medium bowl, beat the eggs, salt, and pepper together. Place the semolina in a shallow bowl. A few at a time, coat the squid pieces with the egg, then roll in the semolina, shaking off the excess. Place on the waxed paper.

3 Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. Pour oil to a depth of 2 to 3 inches into a deep Dutch oven. Over high heat, heat it to 365°F. In batches, without crowding, deep-fry the squid just until golden and crisp, 1 1/2 to 2 minutes. Using a wire-mesh skimmer, transfer the squid to the wire racks and keep warm in the oven while deep-frying the rest. Don't hold the calamari in the oven for more than 5 minutes, or they may get soggy. Serve immediately, with the garlic mayonnaise for dipping.

NOTE: this recipe uses raw egg, which has been known to carry salmonella bacteria. You may use 1/4 cup liquid egg substitute.

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