- vegetable oil, for deep frying
- 1 small squid, cleaned, skin removed, body cut into rings
- 2 tbsp self-raising flour
- 1 tsp cornflour
- salt and freshly ground black pepper
- 1 wedge lime
- Two thirds fill a heavy-based pan with the vegetable oil. Mix the flours in a bowl and season with salt and freshly ground pepper, to taste.
- Dredge the squid with the flour so it is evenly coated.
- Heat the vetetable oil. Test to see if the oil is hot enough to fry the squid by dropping in a pinch of flour. It should sizzle straight away. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In small batches, carefully drop the squid in the hot oil and fry for 2-4 minutes or until golden-brown. Lift out with a slotted spoon, drain on kitchen towel and keep warm. Repeat until all the squid is cooked.
- Serve the squid with a wedge of lime.