If your squid is frozen, place it in the refrigerator overnight to defrost. Once thawed, drain and pat the squid dry using paper towels to remove excess moisture. If using whole squid, cut them into thick rings, about half an inch in width.

In a large mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Whisk these dry ingredients together until evenly incorporated.

Add your cleaned squid rings into the flour mixture and toss them well to ensure an even coating. Let the coated squid rest for about 5 minutes.

In a large pot, pour enough oil to submerge the squid about 2-3 inches deep. Heat the oil over medium-high heat until it reaches around 350°F (175°C).

Shake off any excess flour from the squid rings before carefully dropping them into the hot oil in batches. Fry each batch for about 2-3 minutes until golden brown.

After frying, let the fried squid drain on paper towels or a wire rack to absorb any excess oil.

In a small bowl, mix together mayonnaise and freshly minced garlic until well combined. Adjust garlic based on your flavor preference.

To serve, arrange the fried squid on a platter accompanied by the garlic mayo dip and fresh lemon wedges.