Lay the squid tubes flat on your chopping board and place a long knife inside the tube.

Pull the knife either to the right or left and cut the tube open on one side.

Unfold the tube flat, leaving what was the inside pointing up.

Remove any excess membrane left inside with a sharp knife.

Rinse it under cold water and pat dry with some paper towel.

Again lay the squid inside up on your board.

With a very sharp knife cut the squid in half along what was the opposite edge.

Now we’ll do the criss cross cutting.

On each of these 2 halves make an incision across the centre from corner to corner, (cut as deep as you can without cutting right through).

Now make incisions parallel to that incision about 1/2 cm (1/4 inch) apart.

Then repeat this procedure along the other angle from the other corner to corner.

Then cut each tube half into 3 pieces.

Mix all the dry ingredients in a mixing bowl.

Toss the squid 1 at a time in the flour mix and set aside.

Place a heavy based non stick pan on high heat and add oil to just under ½ cm (1/4 inch).

Once the oil is hot, fry the squid pieces about 30 seconds per side, the squid should curl up nicely.