fennel seed batter
To make the fennel seed batter, place the cornflour, self-raising flour, fennel seeds and salt in a bowl and stir to combine. Add the soda and whisk until well combined. Set aside.
Heat the oil in a large, deep saucepan over medium heat until hot. Dust the squid in flour and shake off any excess. Dip into the batter and deep-fry for 3–4 minutes or until cooked through and crispy. Drain on absorbent paper and sprinkle with salt. Serve with mayonnaise and lemon halves.
+ You can buy cleaned squid from your fishmonger.