Salt and Pepper Squid with Aioli and Lime
  1. Cut one edge of the squid tube and lay out flat with the inside facing up. Score the squid in a diamond pattern. Cut the squid into bite-sized pieces.
  2. Peel the kiwifruit and puree in mortar and pestle. Marinate the squid in the puree for 30 minutes then rinse and dry.
  3. Whisk together cornflour, potato starch and milk.
  4. Dip squid into above mixture, then dredge in plain flour.
  5. Fry squid pieces in vegetable oil at 180 degrees until crispy.
  6. Season heavily with salt and pepper and serve with lime and aioli.