* The weight of the raw squid as indicated in the ingredients is the weight after defrosting (if frozen) and any sludge removed from the inside of each squid tube. Frozen seafood often contains a "protective ice glaze" which is frustrating as it shows an inaccurate weight. Clean the tubes, slide out and discard any sludge and pat the squid dry before weighing.

To prep the squid, pull off the little fins/wings from the tubes. Keep the tentacles separate.

Use a sharp knife to slice the squid in half lengthwise. Open it up and gently score a criss-cross into the flesh. This helps them curl when cooking. If your squid tubes were large, you can slice the pieces smaller, but my tubes were small (and bought from Tesco).

Use strong kitchen paper to pat the squid dry on the inside. This is what you should have ready:

Combine the coconut flour and salt together in a wide-bottomed bowl. Place each piece of squid into the flour and dust both sides. Shake off excess flour and set aside. At the end, tip in the tentacles and coat in the flour. Discard the remaining, unused flour.

Heat the coconut oil in a medium-size pan until very hot. Working in two or three batches (so as not to overcrowd the pan), fry the squid until curled and slightly coloured.

Remove using a slotted spoon and place on a tray lined with kitchen paper to drain excess oil.

Season with salt and serve immediately with a squeeze of lime. Scatter over the chopped coriander and chopped red chili. Serve on a sharing platter...