Chili, salt, and pepper squid with frizzled cilantro

Serves 4

3/4	cup white flour
2 1/2	tablespoons sea salt (or kosher salt)
4	teaspoons freshly ground black pepper
1-2	teaspoons chili powder
	Peanut or sunflower oil, for frying
1 1/2	pounds whole squid, cleaned
8-12	sprigs of cilantro
	Lemon segments, for garnishing
	Sweet chili sauce (such as sriracha), for serving

1. Mix the flour, salt, pepper, and chili powder together in a bowl. In a deep pan or deep-fryer, heat the oil to 350°F. Toss the squid in the coating mixture. Shake off any excess flour and drop the squid pieces, one at a time, into the hot oil, ensuring you do not overcrowd the basket or pan; if necessary, cook the squid in batches. Fry for 12 minutes, then remove and drain on paper towels.

2. If you wish you can put the cilantro sprigs in the oil as well and cook them for a few seconds until they frizzle. This may cause the oil to spit, so be careful. Drain on paper towels.

3. Divide the squid among 4 plates. Top with the crispy or uncooked cilantro. Garnish with a lemon segment and serve immediately with a little bowl of chili sauce on each plate. Adapted from Darina Allen, "Easy Entertaining"