Crisp fried squid

Preheat the oil in a deep fat fryer to 180C. Rinse the squid and carefully pat dry with kitchen paper. Cut the squid into 1.5cm rings and set aside, with the tentacles.

Tip plenty of flour (or mixed flour and breadcrumbs) into a large bowl. Toss a large handful of squid in the flour to coat, gently shake off excess and then carefully add to the hot oil. Deep-fry in batches for 3 minutes or until crisp and golden.

Remove the squid and drain on kitchen paper. Repeat this, cooking the remaining squid in batches.

As soon as all the squid is cooked, sprinkle with a little salt and lemon juice. Serve with the remaining lemon wedges.