-
1
In a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne.
-
2
Blend until smooth.
-
3
With the motor running, slowly add the oil to make a mayonnaise.
-
4
Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
-
5
Cut the calamari into 1/4-inch rings.
-
6
If the tentacles are large, halve or quarter them lengthwise.
-
7
Refrigerate until ready to use.
-
8
Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter.
-
9
To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full.
-
10
Heat the oil to 360 degrees F on a deep fat thermometer.
-
11
(to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil.
-
12
It should float to the surface immediately and brown lightly in about 45 seconds.)
-
13
Combine the flour and graham cracker crumbs in a bowl.
-
14
Divide the calamari into 2 or 3 batches for easier frying.
-
15
Toss each batch in the flour mixture to coat evenly.
-
16
Shake the calamari in a mesh strainer to shed excess coating.
-
17
Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes.
-
18
Remove with slotted spoon and drain on paper towels.
-
19
Sprinkle with salt.
-
20
The cooked calamari can be kept warm in a low oven while you continue.
-
21
Check your oil temperature (360 degrees F) and repeat with the remaining calamari.
-
22
Serve hot with the chilled anchovy mayonnaise.
