Crispy Fennel Squid

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donna hay

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Ingredients

vegetable oil, for deep-frying

500 g cleaned squid+, sliced

plain (all-purpose) flour, for dusting

whole-egg mayonnaise and lemon halves, to serve

1 cup (150g) cornflour (cornstarch)

½ cup (75g) self-raising (self-rising) flour

1 teaspoon fennel seeds

sea salt flakes

1 ¾ cup (430ml) cold soda water

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