Ingredients

• 3/4 cup jarred mayonnaise
• 4 to 5 anchovy fillets
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped parsley
• 1/2 teaspoon cayenne
• 1 pound fresh, clean squid
• 4 cups light olive oil or vegetable oil
• 1 cup all purpose flour
• 1 cup graham cracker crumbs
• 1 teaspoon kosher salt

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Instructions

1. In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
2. Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
3. In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees.
4. In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
5. The cooked squid can be kept warm in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. Serve hot with chilled anchovy mayonnaise.