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.
This Calamari Fritti With Garlic Mayonnaise recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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