Crispy Salt and Pepper Squid

Step 1: Cut one side of each squid tube so it opens into 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-inch diamonds. Do not cut all the way through.

Step 3: Cut the squid into approximately 5 x 2 cm (2 x 1-inch) rectangles.

Step 4: Mix the mayonnaise and garlic together in a bowl. Set aside for at least 20 minutes, or up to 24 hours.

Step 5: Whisk the flour, cornflour, baking powder, salt, and pepper in a bowl. Whisk in the water until smooth. Refrigerate the batter for 30 minutes.

Step 6: Pour the oil into a small heavy-based pot or large saucepan to a depth of 4 cm / 1.5 inches. Heat over medium-high heat to 160°C/320°F.

Step 7: Whisk the batter briefly, then add all the squid and toss to coat. Include the tentacles if using baby squid.

Step 8: Cook the squid in 3 batches. Lift some squid from the batter and let the excess drip off. Carefully place it in the oil. Use chopsticks to separate any pieces that stick together.

Step 9: Fry baby squid for 2 minutes or squid tubes for 3 minutes, until light golden. Use a spider or slotted spoon to transfer the squid to a paper towel-lined tray.

Step 10: Fry the remaining squid, letting the oil return to temperature before cooking batches 2 and 3.

Step 11: Increase the heat to high and bring the oil to 200°C/390°F.

Step 12: Line a large mixing bowl with a double layer of paper towels.

Step 13: Place half the squid in the oil; it is fine to crowd the pot. Fry for 1 1/2 minutes, until deep golden and crispy, then transfer to the lined bowl. Bring the oil back to 200°C/390°F and fry the remaining squid.

Step 14: Remove the paper towels. Taste the squid, then sprinkle lightly with salt and pepper to taste and toss well.

Step 15: Transfer the squid to a serving bowl and serve with the aioli.