Directions

1. Get the squid out of the freezer and defrost in the fridge overnight. This really helps keep it tender — rubbery squid is not delish.

2. Once defrosted, cut the squid tubes in half through the middle, so you have 8 flat rectangle kinda pieces.

3. Remove any cartilage bits you can see, then use a very sharp knife to score the inside of the tube. I do my scoring about 3mm apart, all the way down the tube, then on the other angle, all the way back. You can definitely do less scoring, I’m just scared of chewy calamari.

4. Once you have your tubes scored, cut each tube into about 4 triangle pieces.

5. Get a container with a lid, place the squid in, and cover with milk. Pop in the fridge for an hour (or longer).

6. Meanwhile, for the salt ‘n’ pepper mayo, put all of your ingredients in a vessel that fits your stick blender nicely, then blitz until everything is emulsified and combined. The trick is that the vessel needs to be not too large — taste and add more seasoning if needed.

7. After 1 hour, drain the milk off the squid and pat mostly dry with paper towels, you want a little moisture so your flours stick.

8. Mix your cornflour, flour, Sanders Seasoning and pepper together in a shallow bowl.

9. Dredge your squid rings in the flour mix.

10. Heat 8cm of oil in a nice deep pan (or just use a deep fryer) to about 180ºC.

11. Place your squid pieces in the hot oil carefully, about 8 or 10 pieces at a time. You don’t want to crowd the pan, as they will go soggy!

12. The calamari will need around 2 minutes to cook, they will curl up and go golden brown. Remove from pan and place on a paper towel.

13. Once all cooked, put on your serving plate and serve immediately with your salt and pepper mayo, a sprinkle of Man Grind, loads of lemon wedges for squeezing over, sliced red chilli and chopped fresh parsley.