4 baking potatoes, about 175 g (6 oz) each, scrubbed
4 tablespoons olive oil
2 garlic cloves, crushed
8 tablespoons mayonnaise
vegetable or groundnut oil, for deep-frying
625 g (1 lb 6 oz) ready-prepared squid, sliced
salt and pepper
lemon wedges, to serve
150 g (5 oz) plain flour
2 tablespoons cornflour
2 teaspoons coarsely ground black pepper
1 teaspoon dried chilli flakes
1 teaspoon sea salt flakes
400 ml (14 fl oz) chilled sparkling water
Cut the potatoes into chips, toss with the olive oil and season. Spread out over a large baking tray and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes, turning occasionally, until golden and tender.
Meanwhile, mix together the garlic and mayonnaise in a serving bowl and set aside. Half fill a deep saucepan with vegetable or groundnut oil and heat to 190°C (375°F), or until a cube of bread browns in 30 seconds.
Make the batter. Place the flour and cornflour in a bowl, add the pepper, chilli flakes and salt flakes and quickly stir in the sparkling water to make a light batter. Do not over-mix – it doesn't matter if it's still a bit lumpy.
Quickly dip the squid pieces in the batter and drain off the excess. Deep-fry in batches in the hot oil for 2–3 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Serve with the chips, garlic mayonnaise and lemon wedges.