Wash and scrub the potatoes with the skin on. Roughly cut into 1cm thick chips and submerge in cold water to prevent them from turning brown.

Heat some oil in a deep fryer to 180°C (or until a piece of bread turns golden brown in a few seconds). Carefully drop the potato chips into the oil and fry for 5 minutes. Drain on paper towel and allow to cool before frying them for a second time until golden brown and crispy. Drain the chips on more paper towel and season with Smoked Salt.

While the chips are frying, fill another pot two-thirds full with oil. In a mixing bowl, combine the flour and Seafood Rub, and season with salt and pepper to taste. Wash the calamari and pat dry. Toss in the seasoned flour, shake off the excess, and carefully fry in batches until deliciously golden and crispy. Place the fried calamari on a paper towel to remove any excess oil.

For the spicy mayo, Place the MAYU in a bowl and mix in the coriander, garlic, ginger and chilli until combined.

Serve the fried calamari with the crispy thick-cut chips, spicy mayo for dipping and a few lemon wedges on the side.