Salt and Lemon-pepper Squid with Lemon Mayonnaise

600 g		squid hoods
.5 cups		plain flour
2 tsp		coarse cooking salt
1 Tbs		lemon pepper
		vegetable oil for deep frying
120 g		mesclun
		Lemon Mayonnaise
1 cup		mayonnaise
.25 cups		lemon juice
1 Tbs		boiling water

1	Halve squid hoods lengthways, score the insides in crosshatch pattern then cut each half lengthways into five pieces.
2	Toss squid in medium bowl with combined flour, salt and pepper until coated; shake off excess.
3	Make lemon mayonnaise: Whisk ingredients in small bowl until well combined.
4	Heat oil in wok or large saucepan; deep-fry squid, in batches, until tender and browned lightly. Drain on absorbent paper.
5	Place mesclun with a quarter of the lemon mayonnaise in medium bowl; toss gently to combine. Serve squid and mesclun salad with remaining lemon mayonnaise.

Servings: 4

Preparation time: 30 minutes