Using a sharp knife, cut squid in half lengthwise. Next, cut each half into 5cm pieces and score the inside of each piece in a crisscross pattern.
Combine cornflour and rice flour. Place this mixture together with the squid, salt and pepper in a large bowl. Toss well to combine.
Shake off excess cornflour mixture from the squid then gently drop them into a wok of hot oil. Deep-fry in batches for one minute at a time or until looking crisp and golden. Remove with a slotted spoon and drain on paper towels.