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Fried Calamari With Rouille, Cherry Peppers, And Lemon

Nutrition per serving    (USDA % daily values)
CAL
541
FAT
83%
CHOL
181%
SOD
75%

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Ingredients for 6 servings

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

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