450g (1 lb.) Squid rings or pieces
2 tbsp. Coarse salt
1 tbsp. Ground black pepper
½ Cup corn flour
Vegetable oil for frying
2 Halved limes
Wash the squid pieces and pat them dry with paper towel.
Combine the salt and pepper with the corn flour.
Toss the squid in the seasoned flour. Make sure that the squid pieces are evenly coated.
Heat the oil in a wok or deep sided fry pan suitable for deep frying. When the oil is hot, cook the squid in batches, until the rings turn golden and are crispy.
Drain the cooked squid on paper towel.
Squeeze over the lime and serve.