Crush together the peppercorns, chilli flakes and sea salt
with a pestle and mortar then mix with the flours. Slit the
squid hoods down one side, open out then score the inside
lightly in a criss-cross pattern. Cut into bite-size pieces.
large pan or wok 1/3 full with oil. Heat until a cube of bread
browns in 30 seconds. Coat the squid pieces in the flour,
shaking off the excess, and fry for 1-2 minutes or until golden.
Serve with lemon wedges.