Fried Calamari with Spicy Anchovy Mayonnaise Recipe

Name: Fried Calamari with Spicy Anchovy Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg, at room temperature*; 4 to 5 anchovy fillets; 2 tablespoons lemon juice; 1 tablespoon finely chopped parsley leaves; 1/2 teaspoon cayenne; 3/4 cup light olive oil or vegetable oil; 1 pound fresh, clean calamari; 4 cups light olive oil or vegetable oil; 1 cup all-purpose flour; 1 cup graham cracker crumbs; 1 teaspoon kosher salt

Servings: persons

1 egg, at room temperature*
4 to 5 anchovy fillets
2 tablespoons lemon juice
1 tablespoon finely chopped parsley leaves
1/2 teaspoon cayenne
3/4 cup light olive oil or vegetable oil
1 pound fresh, clean calamari
4 cups light olive oil or vegetable oil
1 cup all-purpose flour
1 cup graham cracker crumbs
1 teaspoon kosher salt

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.

2766

kcal

Calories

294

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 egg, at room temperature*, 4 to 5 anchovy fillets, 2 tablespoons lemon juice, 1 tablespoon finely chopped parsley leaves, and more.

Yes, Fried Calamari with Spicy Anchovy Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Calamari with Spicy Anchovy Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions