Despite its slowly increasing popularity, squid is still not something you find very often at a private dinner or lunch. Is it that people fear a slimy tentacle, or the nightmare of preparation? The keen cook should not allow prejudice to exclude this delicious and quick-cooking option from the menu. Indeed, once you have found how easy squid is, you will make it an everyday fish, as commonplace as plaice.
This method of cooking is essentially Sichuan but - while the spicing is mouth-tingling - surprisingly it does not overwhelm the squid, rather complementing the rich flesh to perfection.
I suggest you cook this in 2 batches and give your guests seconds rather than overload the oil, as it is vital that the exterior crisps. This technique doesn't suit overlarge squid: those weighing 115-225g / 4-8oz are ideal. This also ensures that you get lots of tentacles, and these are the tastiest bits.