Method

Cut Large baguIn a food processor pulse crackers with flour, salt and sugar until finely ground and transfer to a bowl. Cut flaps from squid sacs if attached. Cut sacs into ¼ inch thick rings. Pat squid dry with paper towels and season with salt and pepper. Toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning, until golden and crisp, about 1 min, transferring with a slotted spoon to paper towels to drain. Serve squid with aioli and lemon wedges.