Squid as I know them are Torpedo or Southern Calamari and the latter are familiar to me. In SA and especially in the gulfs Calamari that are caught quite easily are fabulousness to eat if prepared properly.

I am not a believer in fancy food and know there are many recipes adding all sorts of tastes that-are enjoyed by many. 

The way I cook our squid is simple, hot or cold but surprisingly tasty cold.

Create the tube and when clean cut open, looking like a bee hive. Cut the gristle off and decide which is the stomached side, the softest, testing with the point of a sharp knife.

When sure cut the surface, the soft side and produce a tyre pattern carefully not to fully cut through.

Cut strips across not along and soak in a bowl of milk for a few hours in the fridge.

Eventually drain and shake in a bag of crumbs designed for fish if not egg and bread crumbs as we used to do.

Shallow fry in 10mm oil until golden taking both sides about 1 minute.

This way the coating of crumbs insulates from shock cooking and therefore not ending up like rubber bands.

 Try cold, you may be surprised, left over gut, wings and head are ideal burley in a slop bag for whiting, King George of course.

A great batter from years ago.

equal quantities of plain flour and self raising flour,

9 table spoons of that mix add 1 teaspoon of Andrews Liver Salts, do you remember back that far, it is the yeast effect.

mix with milk, rest for awhile and I forgot the pinch of salt, a very lite batter.