Step 1

Cut one side of the squid tube to lay it out in one flat piece. Pat both sides dry with a paper towel.

Step 2

Lightly score the inside with a small sharp knife in 1.5 cm / 0.6" diamonds (don't cut all the way through). (Note 3)

Step 3

Cut the squid into pieces 5 x 2cm (2 x 1") rectangles (approximately).

Step 4

Mix the ingredients together in a bowl and set aside for at least 20 minutes (up to 24 hours).

Step 5

Batter - Whisk the flour, cornflour, baking powder and salt in a bowl. Then whisk in water until smooth. Refrigerate for 30 minutes. (Note 4)

Step 6

Heat oil - Fill small heavy based pot or large saucepan with 4cm / 1.5" of oil. Heat to 160°C/320°F on medium high heat.

Step 7

Give the batter a quick whisk then add all the squid in a toss to coat.

Step 8

Cook the squid in 3 batches.

Step 9

Pick up some squid and let the excess batter to drip off. Careful place in the oil. Use chopsticks to seperate the pieces so they frying individually.

Step 10

Fry for 2 to 3 minutes until light golden. Use a spider or slotted spoon to remove the squid on a paper towel lined tray.

Step 11

Fry remaining squid, making sure the oil comes back to temperature before cook batches 2 and 3.

Step 12

Increase oil temp - Increase the stove to high and bring the the oil up to 200°C/390°F.

Step 13

Bowl - Line a large mixing bowl with double layer of paper towels.

Step 14

Fry - Place half of the squid in the oil (it's ok to crowd the pot). Cook for 1 1/2 minutes, until it becomes deep golden and crispy. Remove into the bowl. Bring the oil back up to 200°C/390°F then fry the remaining squid.

Step 15

Season - Remove paper towel. Taste first then sprinkle lightly with as much salt and pepper as you want (the batter has a good amount of salt in in it already). Toss well.

Step 16

Pour into a serving bowl and serve with aioli! This batter is so good, it will stay crispy even once the squid has gone cold.