The seaweed wrapping that covers your sushi isn't just for keeping the rice off your fingers. It has a fantastic salty marine taste that goes perfectly with seafood. Nori and bonito flakes are available from Asian grocers or the Asian section of supermarkets.
500g squid tubes, cleaned
¼ cup plain flour
1-2 litres canola oil, for deep frying
lemon wedges, to serve Nori salt (makes extra)
1 piece nori
2 tbsp bonito flakes
1 tbsp salt
pinch of chilli powder (optional)
To make the nori salt, turn on a gas burner. Using tongs, wave the nori sheet over the flame for about 30 seconds until it becomes crisp. Crumble the singed nori into a small food processor and add the bonito flakes, salt and chilli powder (if using). Pulse until a fine powder is formed.
Slice the squid into 5mm-wide strips and toss in the flour until evenly covered. In a large saucepan, heat the oil to 190C and fry the squid in batches until lightly browned and crisp. Drain well. Scatter with the nori salt to taste and serve with lemon wedges.