1. a bowl, place milk and cleaned squid. Allow to marinate in the refrigerator for at least 1/2 an hour or up to 4 hours. Drain squid and discard milk. In a bowl, place milk and cleaned squid. Allow to marinate in the refrigerator for at least 1/2 an hour or up to 4 hours. Drain squid and discard milk.

2. In another bowl, combine flour and cornflour with salt and pepper. Stir to combine. Toss the squid in the flour mixture to fully coat. In a med saucepan or wok over medium heat, heat about 10cm of oil to 180°C / 355°F.

3. Add coated squid in batches and deep-fry, turning as needed, for about 1 to 3 minutes or until crisp and golden. With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet.

4. Season with garlic powder, salt, and pepper to taste. Serve immediately with lime wedges, chilli and coriander.