The day before (or at least 8 hours before) you will be eating the calamari, cut the squid bodies into 1cm wide rings. Do not discard the tentacles as they are delicious! Lay them in a shallow dish and cover with the milk. Cover and refrigerate.
To cook: Pour the olive oil into a deep saucepan and pre heat to approx. 180°. I usually place mine on my hob at #7 (my hob goes to #9) for about 15 minutes.
Remove the squid and discard the milk. Pat dry on kitchen paper.
In a clean dry bowl, mix the cornflour and salt well.
Warm a plate in preparation as you will need to fry in batches.
Do a quarter of the squid at a time. Dust in the flour mix, shake off excess and place in the hot oil.
Cook for 2-3 minutes until golden per batch. It does not want to be overcooked!
Drain on kitchen paper and transfer to the warm plate. Repeat until it is all cooked.
Serve immediately with homemade mayo (see recipe below) and lemon.