Salt and pepper squid with tartare sauce

Method

1. For the tartare sauce, mix all of the ingredients together in a bowl, season and set aside.
2. Sift the dry ingredients into a bowl. Make a well in the centre and add half the water. Using a wooden spoon, stir, gradually drawing in the flour. Slowly add the remaining water while stirring, to make a smooth batter. Slice the squid into rings, add to the batter and coat well.
3. Heat the oil in a deep pan to 200°C (a small piece of bread will brown in 30 seconds). Using a slotted spoon, add the squid to the oil, in batches, for 1 minute until golden and crisp. Remove, drain on kitchen paper, sprinkle with sea salt and set aside. Keep warm.
4. Serve warm with lemon wedges and tartare sauce.