Makes enough for 4. This recipe expects a deep fat fryer, but I'm sure it would work in a (deep) pan with 2-3cm of oil in it if you'd prefer.

• 4-6 squid
• 120ml milk
• 180g flour
• 50g cornflour
• 1 tsp baking powder
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• ½ tsp black pepper
• 1 tsp salt
• lemon wedges to serve
• salt to season

1. Prepare the squid by pulling the insides and the thin plastic looking bone out.
2. Keep the tentacles, but ensure you remove the beak.
3. Pull the fins off the 'tube' of the squid, which will help remove most of the skin with them.
4. Clean the tube thoroughly.
5. Cut the tube cross-ways so that you get rings of squid, about a cm wide
6. Add the tsp of salt to the milk in a bowl and mix
7. Put the rings of squid and the tentacles into the milk and put the bowl into the fridge for 30 minutes
8. In a bowl, mix the flour, cornflour, baking powder, cayenne pepper, and black pepper
9. Set the fryer to 180-190ºC
10. Ready a colander over a bowl or pan
11. When the squid has had its time in the fridge, using a pair of tongs, transfer pieces of squid into the flour and mix to ensure that the pieces are thoroughly covered.
12. Move the pieces into the colander as you go along until they are all bathed in the flour mixture and are resting in the colander.
13. Using the tongs add to the fryer (in batches if necessary)
14. Fry for 2 minutes
15. When golden brown, allow to drain then transfer to a bowl lined with some kitchen roll or similar
16. Season, then serve with lemon wedges, mayo, aioili or dip of choice