Calamari with Caper Anchovy Mayonnaise from Union Square Cafe

Let's address this right from the start.

This recipe involves using graham cracker crumbs.

Yes, you read that correctly.

The concept may seem odd, but it was actually dreamt up by Ali Barker, the original chef of New York City's renowned Union Square Cafe.

Legend has it that Barker got the idea while enjoying Calamari in San Francisco. He detected a hint of sweetness that reminded him of cardamom. Curious, he asked the restaurant's chef if cardamom was an ingredient. Surprisingly, it wasn't.

However, intrigued by the notion, Chef Barker decided to experiment. He substituted graham cracker crumbs for cardamom, and the results were astonishing.

As the calamari fries, the sugar in the crumbs caramelizes, giving them a perfect golden brown color without overcooking or turning rubbery.

This dish became a staple on the Union Square Cafe's menu for decades.

And now, you can recreate it at home.

It's remarkably simple,

And incredibly delicious.

Enjoy!

Calamari, Union Square Cafe, Danny Meyer, Michael Romano

Sides, Fish & Seafood

American

Yield: 2

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Calamari with Caper Anchovy Mayonnaise

Level: Easy

Cook modePrevent screen from turning off

Ingredients

Anchovy Mayonnaise:

• 1 egg, at room temperature
• 4 to 5 anchovy fillets
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped parsley leaves
• ½ teaspoon cayenne
• ¾ cup light olive oil or vegetable oil

Calamari:

• ½ lb. fresh, clean calamari
• 2 cups light olive oil or vegetable oil
• ½ cup all-purpose flour
• ½ cup graham cracker crumbs
• ½ teaspoon kosher salt

Preparation

Make Mayonnaise:

1. In a food processor, blend together egg, anchovies, lemon juice, parsley, and cayenne until smooth. With the motor running, slowly add oil to create mayonnaise.
2. Transfer the sauce to a bowl, cover tightly, and refrigerate for up to 2 days until ready to serve.

Fry Calamari:

1. Pour oil into a heavy-bottomed medium saucepan and heat to 360℉.
2. In a bowl, combine flour and graham cracker crumbs.
3. Cut calamari into 1/4-inch rings; halve or quarter large tentacles if needed.
4. Divide calamari into 2 batches for easier frying, and then toss each batch in the flour mixture, shaking off excess coating.
5. Gently lower the first batch into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt.
6. Check to make sure oil temperature is 360℉ and repeat process with the second batch.
7. Serve the hot fried calamari with the chilled anchovy mayonnaise.

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