- Vegetable oil (for frying)
- 6 tablespoons mayonnaise
- 2 tablespoons ponzu
- 1 1/2 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 1/2 teaspoons fresh lime juice
- 3 pinches (or more) of cayenne pepper
- 1 pound cleaned calamari, thawed if frozen, bodies cut crosswise into 1/4-inch-thick rings, tentacles left whole
- 1/2 cup all purpose flour
- Pour enough oil into heavy large skillet to reach depth of 2 inches. Heat oil to 375°F. Whisk mayonnaise and next 5 ingredients in small bowl for dipping sauce. Chill.
- Sprinkle calamari with salt and pepper. Place flour in medium bowl. Working in batches, toss calamari rings and tentacles in flour to coat, then fry in oil until golden and crisp, turning occasionally, about 1 minute. Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with salt; serve immediately with dipping sauce.