500g squid, cleaned and cut into rings
1 cup plain flour
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Vegetable oil for frying
Fresh lemon wedges for serving
Chopped fresh parsley for garnish

Method
Clean the squid thoroughly under cold water.
Cut the squid into rings, about 1cm thick
In a large bowl, combine the plain flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
Toss the squid rings in the flour mixture, ensuring each piece is well-coated. Shake off any excess flour.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 180°C
Carefully add the coated squid rings to the hot oil in small batches. Fry for about 2-3 minutes or until golden brown and crispy. Remove the squid with a slotted spoon and drain on paper towels.
Serve the salt and pepper squid immediately with fresh lemon wedges and a sprinkle of chopped parsley.

Chefs Notes
For extra flavor, you can add a pinch of chili flakes to the flour mixture.
Serve with a dipping sauce like aioli or sweet chili sauce.