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