Method

• 1.
  Lightly grind the salt so you don’t get big flakes on the squid, which will make it too salty. Place in a bowl with the pepper and mix to combine. Set aside
• 2.
  Cut the squid hoods in half lengthways and tentacle into pairs. Cut any super-long tentacles in half. Pat dry with paper towel. Use a sharp knife to score the inside of the hoods in a small crisscross pattern without cutting all the way through, then cut each hood into 4cm tiles.
• 3.
  Fill a wok or deep-fryer with 8cm oil and heat over medium heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough).
• 4.
  Tip the flour into a bowl or zip-lock bag. Add the squid and toss to coat, shaking off the excess. Add the squid to the oil in batches and cook for 1 minute or until crisp and golden. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle with the salt and pepper mixture.
• 5.
  Arrange the cooked squid on a serving plate, tumble over the chilli and coriander, and take to the table immediately. Finish with a squeeze of lemon juice and serve with the remaining wedges on the side.