Nigella is still batting 1000 in our house. Here's her scrumptious Salt and Pepper Squid:
about 2 cups peanut oil (to come about 1/2 inch up in a frying pan)
2 Tbsp sea salt (This was a little too much, even for us salt-lovers. We used fine sea salt; perhaps she used coarse—which would measure out to less.)
2 Tbsp coarsely ground black pepper
1/3 cup cornstarch
18 oz. baby squid, cut into rings, tentacles (ewwww!) left unchopped
lemon, for squeezing
Put the oil in a frying pan over high heat.
Combine salt, pepper, and cornstarch in a large zipper bag. Add the squid and toss to coat well but not heavily.
When the oil's almost smoking, fry the squid (knocking any excess cornstarch back in the bag first) in about 4 batches. Cook each batch for about a minute or so till just crisp on the outside and still sweet and tender within. You probably won't need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with a paper towel. After the squid's sat for about half a minute, squeeze lemon over and eat with your fingers, quickly.