Fried Calamari with Rouille, Cherry Peppers, and Lemon

Name: Fried Calamari with Rouille, Cherry Peppers, and Lemon
Yield: 6 to 8 Servings
Ingredients: 1 cup mayonnaise; 1 tablespoon fresh lemon juice; 2 teaspoons Hungarian sweet paprika; 1 teaspoon cayenne pepper; 1 large garlic clove, minced; 1/4 cup olive oil; 1 tablespoon dried crushed red pepper; 1/2 cup chopped seeded pickled cherry peppers; 1 teaspoon fresh lemon juice; Vegetable oil (for frying); 1 cup yellow cornmeal; 1 cup all purpose flour; 2 teaspoons salt; 1 teaspoon ground black pepper; 2 pounds fresh or thawed frozen small calamari, bodies cleaned and cut into 1/2-inch-wide rings, tentacles reserved; 2 lemons, each cut into 6 wedges

By Glory An American Bistro in Chicago IL

August 31, 2004

Rouille is synonymous with bouillabaisse, the Provençal seafood soup. The rust-red sauce is traditionally prepared by blending chiles, garlic, olive oil, and breadcrumbs. This easy, mayonnaise-based version is delicious with fried fish and seafood.

Recipe notes