1Seasoned with salt and pepper squid and cut.
2Put the squid in flour and fry in plenty of oil until golden brown and crispy. Drain well and place on absorbent paper to remove fat omovertollig.
3Mix the mayonnaise with Dijon mustard, olive oil mixed with chili puree, yogurt, Worcestershire sauce and powdered sugar.
4Dip fried squid with mayonnaise and garnish with parsley and fennel.
5Can be served with mayonnaise separately.