Steytsayd Ilongga

As the title implies, Angel was born in the Philippines and currently living in NYC. This Personal Journal contains random Recipes of my kitchen "experiments", Food-related events, Good Eats, and of course - lots of Photos. For Family-related posts, Travel notes, and other Miscellanous topics, drop by HTTP://STEYTSAYDILONGGALIWAT.BLOGSPOT.COM. Take a peek at my life... Hey, jump right in!

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Location: New York, New York City, United States

Catch up on some (mis)Adventures of a fun-loving gal who's making the most out of married life, being a mom, and living it up in the Big Apple.

Monday, May 07, 2007

Fried Calamari and Fish with Spicy Anchovy Mayonnaise


This was adapted from chef Michael Romano's (of Union Square Cafe fame) recipe. For variety, I added the fish. I also soaked the calamari in buttermilk overnight, then drained them out in the morning.

There are two "secret" ingredients that make this recipe work. First is the use of Graham cracker crumbs, which enhanced the coating flavor with its hint of sweetness. And the second one is the club soda. Aside from moistening the squid/fish, it also lightened the coating and added some airiness to it.

The spicy anchovy mayo provides just the right amount of contrast to the sweetness of the Graham cracker crumbs. This is definitely a keeper! Once I tasted it, I knew I'd never look at another calamari the same way again.


For the Anchovy Mayonnaise:

* 1 egg,at room temperature
* 4 to 5 anchovy fillets
* 2 tablespoons fresh lemon juice
* 1 tablespoon parsley, chopped fine
* 1/2 teaspoon cayenne
* 3/4 cup extra virgin olive oil


For the Calamari/Fish:


* 1 pound fresh, clean calamari
* 1/2 pound fresh haddock fillet
* large bottle of club soda, cold
* 4 cups vegetable oil
* 1 cup all-purpose flour
* 1 cup graham crackers crumbs
* 1 teaspoon kosher salt


Make the mayonnaise: In a food processor, combine the egg, anchovies, lemon juice, parsley and cayenne. Blend until smooth. With the motor running, slowly add oil to make a mayonnaise. Transfer sauce to a bowl and refrigerate, covered tightly up to two days, until ready to serve.

Make the calamari/fish: Cut the calamari into 1/4-inch rings. If tentacles are large, halve or quarter them lenghtwise. Slice the haddock fillet into cubes, approximately the same size as the rings.

Pour the club soda into a bowl. Place the calamari and fish in the bowl and let soak for 10 to 15 minutes. While the calamari is soaking, pour the oil into a heavy-bottomed saucepan. To prevent the oil from bubbling over when frying the seafood, the pan should be no more than one-third full.

Heat oil to 360 degrees.

Combine the flour and Graham cracker crumbs in a bowl. Remove the calamari/fish from the club soda in two or three batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake out excess coating. Gently lower each batch of seafood into the hot oil and fry until golden brown, about two minutes. Remove seafood with a slotted spoon and drain on paper towels. Sprinkle with salt. The cooked squid/fish can be kept warm in a low oven while you finish the rest.

Serve hot with chilled anchovy mayonnaise.

LINK: http://www.unionsquarecafe.com/

2 Comments:

Anonymous Anonymous said...

the anchovy mayo sounds like a blast, i must try this, A! and happy mother's day to you too!

12:20 PM  
Blogger Angel said...

Thanks, ces!!

1:54 PM  

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