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To prepare the squid, pull away the fins and outer skin from each tube. Rinse well, then pat dry with paper towel. Lay the tube flat on a chopping board and open it out so it lies in a single sheet. With the inside of the squid facing up, use a sharp knife to lightly score a cross-hatch pattern across the surface, taking care not to cut all the way through. Slice into 3–4 cm wide strips. If your squid comes with tentacles, keep them — just trim out the beak at the centre and give them a good rinse.
For the aioli, whisk the mayonnaise, garlic, dill, ground Sichuan pepper, lemon zest, and lemon juice together in a small bowl. Season with a pinch of sea salt and set aside until ready to serve.
In a shallow bowl, mix the plain flour, cornflour, sea salt, white pepper, and ground Sichuan peppercorns. Heat neutral oil in a deep pan or wok to 180°C. Toss the squid pieces, including tentacles if using, in the flour mixture, shaking off any excess. Fry in batches for 2–3 minutes until golden, crispy, and curled, then drain on paper towel.
To serve, pile the squid onto a platter and add lemon wedges on the side with a bowl of the lemon and Sichuan pepper aioli for dipping.