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

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)

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

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

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

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. (I use a Thermapen to check the temp)

Give the batter a quick whisk then add all the squid in a toss to coat. (Including tentacles if using baby squid - it's the crunchiest!)

Batter - Cook the squid in 3 batches. Pick up some squid and let the excess batter to drip off. Careful place in the oil. Use chopsticks to seperate the pieces that stick together.

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

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

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

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

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.

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

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.