Marinate the squid

• Combine the squid rings with the tempura flour, rice flour, eggs, sage, oregano, thyme, onion powder, lemon pepper seasoning, Spanish paprika, garlic powder, pepper, Frank's RedHot sauce and Worcestershire sauce.
• Mix well so the squid is fully coated, then let marinate in the fridge.

Roast the corn and garlic

• Roast the corn over an open fire or char it directly on the stove.
• Roast the garlic bulbs until soft and caramelized.

Make the roasted corn aioli

• Add the roasted corn, roasted garlic, egg, mustard, olive oil, lime juice, salt and pepper to a blender or use a hand blender.
• Blend until the mixture emulsifies into a mayonnaise-like consistency.

Prepare the dry breading

• Mix the sweet potato starch with water to form small bits that will crisp up during frying.

Coat and first fry

• Coat the marinated squid in the dry breading.
• Fry at 165 °C for about 5 minutes, then remove and let cool.

Double fry until crispy

• Fry the calamari a second time at 180 °C or above until crispy.

Season and serve

• Transfer the fried calamari into a bowl, add the sweet corn powder and toss to combine.
• Serve with the roasted corn aioli.