2 medium sized squid
150g gram flour (chickpea) or wheat flour
100g of mayonnaise
1l sunflower oil
4/6 mini ciabatta bread rolls or the like
Clean and cut the squid into rings no thicker than 1cm, and set them aside in the fridge. The tentacles can also be used if desired.
Heat the oil until just smoking, coat the squid rings in flour and tap them against the bowl or tray to remove excess flour before frying them in abundant oil.
Once the squid rings have turned crisp and golden, remove them from the pan, place them on a paper towel to absorb the excess oil, and season.
Mix the juice and zest of the lemon into the mayonnaise.
Warm the bread rolls in the oven, cut them open with a knife, spread a little mayonnaise on the base and top with as many squid rings as you like.