Fried Calamari with homemade Spicy Mayo for dipping
Makes 6 Servings
4 cups 100% Olive oil, for frying
1 1/2 cups all-purpose flour, for dredging
1/2 cup panko
2 tablespoons seafood seasoning, such as Old Bay
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 pounds squid, cleaned, body cut into rings, and tentacles quartered
1 tablespoon finely chopped flat-leaf parsley
8 lemon wedges
Heat the oil to 350 degrees when measured with a candy thermometer. In a bowl combine the flour, panko, seafood seasoning, salt, and pepper. Dredge the squid in the mixture. Fry the squid in the hot oil until crispy, about 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Sprinkle with parsley and serve immediately with lemon wedges and homemade spicy mayo for dipping.
Homemade Mayo
makes 1 1/2 cups
1 large very fresh egg
1⁄2 teaspoon kosher salt
1⁄2 teaspoon dry mustard powder
1 pinch sugar
1 pinch cayenne pepper
11⁄4 cups canola or other neutral oil
2 tablespoons white vinegar
1 to 2 tablespoons freshly squeezed lemon juice (from about 1⁄2 lemon), or to taste
Place the egg in a standing mixer and whip at medium speed until well mixed. In a medium bowl, combine the salt, mustard powder, sugar, and cayenne, and beat into the egg until well blended. Turn the blender to its highest speed and add 1⁄2 cup of the oil in a slow stream, until the mixture emulsifies and thickens. As it does so, you can add the oil more quickly.
Add the vinegar and continue blending. Add the remaining oil and continue blending. Taste carefully, and adjust the flavor by adding lemon juice or more vinegar, and beat until the mixture reaches mayonnaise consistency.