3/4 cup jarred mayonnaise 4 anchovy fillets -- (up to 5) 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 In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley an d cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, co vered tightly, for up to 2 days, until ready to serve. Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use. In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter , heat the oil to 360 degrees. 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. The cooked squid can be ke pt warm in a low oven while you continue. Check your oil temperature and repeat with remaining c alamari. Serve hot with chilled anchovy mayonnaise. (Adapted from a recipe in the Union Square Cafe Cookbook, by Michael Romano & D anny Meyer)
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