Chilli Salt And Pepper Squid | Donna Hay

Ingredients

• 1 cup (150g) cornflour
• ½ cup (75g) self-raising flour
• 1¼ cups (310ml) cold soda water
• ½ teaspoon Sichuan peppercorns, ground
• ¼ teaspoon dried chilli flakes
• 2 teaspoons sea salt flakes
• vegetable oil, for deep frying
• 500g small squid tubes, tentacles intact, cleaned and halved
• ¼ cup (35g) self-raising flour, extra
• mayonnaise and lemon wedges (optional), to serve