METHOD
Make Herb Mayonnaise: combine all ingredients and set aside.
Heat 8-10 cm of oil in a wide, deep-sided frying pan or wok over a high heat for 4 minutes.
Combine semolina and flour and season with salt and pepper. Dust the squid in a coarse metal sieve, shaking to remove any excess.
Test to see if the oil is hot enough but putting one piece into it.
Fry the squid in batches for 1-2 minutes until lightly golden, bringing the oil back up to temperature between each batch.
Drain on paper towel and immediately season well with salt flakes. Serve with a squeeze of lemon and Herb Mayonnaise.
