1 tablespoon capers, drained and roughly chopped, plus extra whole capers to serve
finely grated rind and juice of 1 large lemon
6 tablespoons mayonnaise
2 garlic cloves, crushed
oil, for frying
salt and pepper
Cut the squid pouches in half. Score a criss-cross pattern across the inside of the squid with a sharp knife, taking care not to cut all the way through, then cut into bite-sized pieces. Mix together the plain flour, cornflour, chopped capers and lemon rind on a plate and season well.
Toss the squid in the flour mixture, making sure it is well coated. Heat a large saucepan one-third full of oil. Test to see if it is hot enough by dropping a small piece of bread into it: it should sizzle and brown after 15 seconds. Cook the squid, in batches, for 2 minutes until golden and crisp, then set aside on kitchen paper. Briefly fry the whole capers and set aside on kitchen paper.
Stir together the mayonnaise and garlic and add lemon juice to taste. Scatter some fried capers over the squid and serve with the mayonnaise for dipping.