Ingredients

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

　　

Make aïoli:

Step 1

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.

　　

Step 2

In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Serve squid with aïoli and lemon wedges.