CALAMARI RINGS WITH GREEN CHILI MAYONNAISE

Calamari Rings With Green Chili Mayonnaise image

Provided by Florence Fabricant

Categories sauces and gravies, appetizer

Time 50m

Yield 8 servings as an appetizer

Number Of Ingredients 20

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Ingredients

1 clove garlic, peeled
2 egg yolks
1/4 cup cilantro sprigs, loosely packed
1 tablespoon Sherry vinegar
1 tablespoon fresh lime juice
1 1/2 cups olive oil
2 tablespoons roasted, peeled hot green chilies, preferably Hatch or jalapenos
Salt to taste
3 eggs
1 cup milk
1 1/2 pounds cleaned squid cut into thin rings
1 cup flour
1/2 cup cornstarch
1 tablespoon ground cumin
1 teaspoon canela or cinnamon
1 tablespoon ground coriander
3 tablespoons mild chili powder
1 tablespoon sea salt
Peanut oil for frying
2 limes, quartered

Steps:

Lightly toast the garlic by spearing it on a fork and holding it over a flame. Place in a food processor, along with the egg yolks, cilantro, vinegar and lime juice. Process until smoothly pureed. With the machine running, slowly add the olive oil. Add the green chilies, and puree again. Season to taste with salt. Place the mayonnaise, covered, in the refrigerator until ready to use.
Beat the eggs into the milk. Place the squid rings in this mixture. Stir to coat.
Combine flour, cornstarch, cumin, canela or cinnamon, coriander, chili powder and sea salt in a bowl.
Heat the peanut oil for deep frying to 350 degrees.
Dip the squid rings into the seasoned flour, and fry until nut-brown. Do not crowd the rings in the pan. Drain briefly on absorbent paper. Serve with the lime wedges and the chili mayonnaise on the side, to be used as a dip.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 27 grams, Carbohydrate 28 grams, Fat 34 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams