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For the squid, take the tubes and slice into 1 cm rings.
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Place into a container with a lid, and cover with milk. Refrigerate for 3 hours, or overnight
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When ready to cook, take out of the fridge and drain the milk off.
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Season your flour with the salt and pepper and mix
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Heat the oil in a deep pan or wok
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Dredge the drained calamari in the flour in a couple of batches. Make sure they are completely coated and shake off any excess.
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Once the oil is hot, fry the calamari for around 2 minutes, or until golden.
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Remove from the pan and sit on a plate lined with a paper towel, transfer to serving plate and serve immediately with lime wedges and lime mayonnaise.