By Max Halley and Ben Benton
I mean, come on, what sort of enticement do you really need? Cook this fast, and at a high heat. There will be no chewy-chewy-rubber-johnny for you, my friend.
Take a knife and run it up the inside of the squid’s body, opening it up and allowing you to lay it flat on your board. Use the tip of the knife and gently score the inside of the squid with a criss-cross, chequerboard pattern all over it’s body. This will allow it to grab hold of your batter. Cut the squid into strips, squares, rhombuses, who cares, but make sure they are a good consistent siz