1.Heat oil in a deep-fryer to 190°C. Or, half-fill a large saucepan with oil and heat until a piece of bread dropped in takes a minute to turn golden brown.
2.Combine the flour, salt and pepper in a shallow bowl. Cut the squid into 5mm-thick rings. Toss squid in the seasoned flour, then dip in the combined egg and water; toss in the breadcrumbs. Prepare 6 squid rings at a time.
3.Deep-fry squid for about 2 minutes or until golden brown. It’s important that the oil is the right temperature if it’s too cool the squid will be greasy, if it’s too hot they will burn on the outside before cooking on the inside. Drain squid on absorbent paper. Repeat with remaining squid.
4.To make the tartare sauce; combine all ingredients in a medium bowl.
5.Serve squid with tartare sauce and salad.