Thaw out the squid rings, pat them dry.
Season with salt and pepper.
Add the dry sherry, ginger, garlic and let it marinade in the fridge for at least 20 minutes.
In another bowl, add the flour, cornstarch, cornmeal, salt and pepper to taste.
When ready to fry heat the oil in the deep fryer, or a medium size deep pan. Heat should be medium high. To check if is it’s hot, place a wooden chopstick into the oil. Once you see bubbles around the chopstick, it is ready. Turn it down to medium heat.
Set up a tray with a wire rack to transfer the squid after fried.
Drain the squid from the marinade and start coating it on the flour mix. Coat it throughly and start placing the pieces in the fryer in small batches. Fry them for 2-3 minutes or until golden brown. Repeat the process until finished.
Serve it hot with lemon wedges and dipping sauces of your preference. We used mustard.