FRIED SQUID WITH AïOLI

Fried Squid with Aïoli image

Number Of Ingredients 13

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For aïoli
1 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leafed parsley leaves
1 teaspoon minced garlic
24 Ritz crackers (about 3 ounces)
3/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 pound small squid, cleaned
about 5 cups vegetable oil for deep-frying
Accompaniment: lemon wedges

Steps:

Make aïoli:
In a small bowl stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. Aïoli may be made 2 days ahead and chilled, covered.
In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl.
Cut flaps from squid sacs if attached. Cut flaps into 1/4-inch-thick rings. Pat squid dry with paper towels and season with salt and pepper.
In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning it, until golden and crisp, about 1 minute, transferring with a slotted spoon to paper towels to drain. Make sure oil returns to 375°F between batches.
Serve squid with aïoli and lemon wedges.