- Mix the mayonnaise with the garlic, lemon zest and parsley, and set aside.
- Place enough oil in a large saucepan, wok or deep-fat fryer to come half way up the pan. Heat to 180°C (if you don’t have a cooking thermometer, test it’s hot enough by dropping a cube of bread into the oil – it’s ready when the bread becomes golden in 1 minute).
- Combine the flour, cayenne pepper and paprika in a bowl with a pinch of salt. Put the egg in a separate bowl.
- Put the squid in the bowl of seasoned flour and toss well. Remove the rings from the bowl and shake off any excess flour. Then dip the squid into the egg. Gently lift the squid rings out of the bowl allowing any excess egg to run off. Lower the squid into the hot oil and cook for 2 minutes. Drain on kitchen paper and serve immediately with the mayonnaise and lemon wedges on the side.