Score the inside surface of the squid and cut into 3-4cm square pieces. Combine flours, pepper and salt in a large freezer bag. Place squid in the bag (2 or 3 at a time) and coat in mixture. Remove from bag and repeat process with remaining squid.
Heat peanut oil in a wok or sauce pan on side burner and when hot, add the squid in batches and cook until batter is golden (Only takes 1 or 2 minutes.). Drain on absorbent paper. Serve with a green salad and lemon.