Chili, salt, and pepper squid with frizzled cilantro

Serves 4

3/4 cup white flour 2 1/2 tablespoons sea salt (or kosher salt) 4 teaspoons freshly ground black pepper 1-2 teaspoons chili powder Peanut or sunflower oil, for frying 1 1/2 pounds whole squid, cleaned 8-12 sprigs of cilantro Lemon segments, for garnishing Sweet chili sauce (such as sriracha), for serving

1. Mix the flour, salt, pepper, and chili powder together in a bowl. In a deep pan or deep-fryer, heat the oil to 350°F. Toss the squid in the coating mixture. Shake off any excess flour and drop the squid pieces, one at a time, into the hot oil, ensuring you do not overcrowd the basket or pan; if necessary, cook the squid in batches. Fry for 12 minutes, then remove and drain on paper towels.