Salt and pepper deep-fried squid with yuzu mayonnaise and spring onion salad

INGREDIENTS

• 4 medium free-range eggs
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 500ml/18fl oz rapeseed or vegetable oil
• 1-2 tsp yuzu juice, to taste
• salt and freshly ground black pepper
• 2 tsp black pepper
• 2 tsp sea salt
• 1 red chilli
• 75g/3oz panko breadcrumbs
• 75g/3oz plain flour
• 3 free-range eggs
• 500g/1lb 2oz squid
• 1 lime
• 1 cucumber
• 3 spring onions
• 75ml/3fl oz rice wine
• 50g/2oz caster sugar
• ½ lime
• 4 tbsp coriander cress