Salt & Pepper Squid

1kg squid tubes, halved lengthways
250ml (1cup) lemon juice
250g (2 cups) cornflour
1 1/2 tablespoons salt
1 tablespoon ground white pepper
2 teaspoons sugar
4 egg whites, lightly beaten
oil, for deep-frying
lemon wedges, for serving

Method

1. Open out the squid tubes, wash and pat dry. Lay on a chopping board with the inside facing upwards. Score a fine diamond pattern on the squid, Cut into smallish pieces

2. Place in a flat dish and pour the lemon juice over the top. Cover and refrigerate for 15 minutes.

3. Drain and pat dry.

4.. Combine the cornflour, salt, white pepper and sugar in a bowl. Dip the squid into the egg white and then into the flour mixture, shaking off any excess.

4. Fill a deep fryer or large saucepan one-third full of oil and heat to 180?C (350?F),

5. Cook batches of the squid for 1-2 minutes, or until the flesh turns white and curls.

6. Drain on paper towel. Serve with lemon wedges