Fried calamari

Begin by slicing the squid into neat rings approximately ½cm thick to ensure even cooking and a delightful bite. Place the plain flour into a sizable freezer bag, seasoning it generously to infuse flavor throughout. Add the capers directly into the bag to distribute their piquant bursts evenly in the coating mix. Seal the bag and give it a vigorous shake to blend the ingredients thoroughly. Add the squid rings to the bag and shake once more, ensuring each ring is fully cloaked with the seasoned flour and caper mixture. In a small bowl, mix the crushed garlic with mayonnaise until smooth; this will serve as a luscious dip that complements the calamari's crispy texture. Heat vegetable oil in a large pan, filling it to about 7cm in depth but ensuring the pan isn’t more than one-third full to prevent overflow and uneven cooking. Warm the oil over medium heat, testing readiness by dropping a tiny piece of bread into the oil—it should sizzle immediately, signaling the perfect temperature. Carefully remove a handful of coated squid from the bag, gently shaking off excess flour to avoid clumps. Slowly lower the rings into the hot oil, taking care not to overcrowd the pan, which could lower the oil’s temperature and result in soggy calamari. Fry for approximately 3 minutes until they're golden and crisp. Use a slotted spoon to lift the calamari from the oil, draining them on kitchen paper to absorb any surplus oil. Repeat the frying process with the remaining squid in batches. Serve the piping hot fried calamari immediately alongside the garlicky mayonnaise and fresh lemon wedges, allowing guests to squeeze lemon over the rings for a zesty finish. For best results, enjoy this dish fresh to maintain the perfect crispness.