Calamari with Salt and Chili

Serves 4
650g cleaned squid hoods
2/3 cup cornflour
2 tablespoons sea salt flakes
2-3 teaspoons chili powder (depending on the heat of the powder)
2 teaspoons caster sugar
1 teaspoon freshly ground black pepper
fresh red chili, finely chopped
lemon wedges, to serve

Cut the squid hoods lengthways from opening to tip. Lay hoods flat and cut into 5cm wide strips. Place cornflour, salt, chili powder, sugar and pepper in a bowl. Stir until well combined. Add enough oil to a wok or large saucepan to reach 6cm. Heat oil to 150c. Add squid to the cornflour mixture and toss until well coated. Shake off any excess mixture. Add a third of squid to the hot oil and deep fry for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Repeat with remaining squid. Place squid on a serving platter and sprinkle with sea salt. Top with chopped chili and serve with lemon wedges.

The Culinary Chase's Note: Don't wait for the squid to turn brown or it will be overcooked and chewy. When purchasing the squid, it should smell like the ocean, not strong or fishy. It should look shiny and firm, not saggy and deflated. If you're squeamish like me, get your fish monger to clean the squid or the staff at the fish counter in your local grocery store. I used 2 teaspoons of chili powder otherwise the chili powder would have over powered the squid.