Squid and scraps

• Olive oil 1l
• Large squid 2, prepped and cleaned by a fishmonger

For the batter

• Self‑raising flour 220g
• Fine salt 2.5g
• Nigella seeds 20g
• Ground turmeric a small pinch
• Sparkling water or soda 340ml

For the hot sweet-chilli mayonnaise

• Thick mayonnaise 180g
• Sweet chilli sauce 65ml
• Ground turmeric a pinch
• Frank’s Hot Sauce ½ tsp
• Lemon ¼, zest
• Lemon juice 2 tsp
• Tabasco ½ tsp

For the coating

• Self‑raising flour 50g
• Cornish sea salt
• Cracked black pepper
• Smoked paprika 10g

To serve

• Lemon and/or lime cut into wedges

1. Heat the oil in a saucepan or small deep‑fat fryer until it reaches 180C on a food thermometer.
2. Using a sharp knife, gently score the squid in a fine criss‑cross (this will help tenderise the texture). Cut the pieces into goujons, roughly 5 x 2cm, then cut the tentacles in half.
3. For the batter: put the dry ingredients in a large bowl and stir to combine. Slowly add the fizzy water and whisk until the consistency of double cream.
4. For the hot sweet-chilli mayonnaise: whisk all the ingredients together and chill until needed.
5. For the coating: place the self‑raising flour on a plate and season with salt and pepper. Lightly season the squid with sea salt, then roll it in the seasoned flour. Shake off any excess, then coat the squid in the batter.
6. Carefully transfer the squid to the hot oil, allowing the batter to drip off your fingers into the oil to create the scraps. Fry the squid for 3‑4 minutes until crisp and golden, then drain on kitchen paper and season with salt and smoked paprika.
7. Serve with hot sweet-chilli mayonnaise and wedges of lemon or lime, or both.