Slit open one side of the squid tubes and gently score the insides with the tip of the knife in a diamond pattern, being careful to not slice all the way through.
Cut scored tubes into large 2 - 4cm strips.
Pat the squid dry with paper towel to remove any excess moisture.
Combine WPI, egg, baking powder and sea salt in a large bowl with ½ cup of water and reserve.
In a separate bowl combine paprika, Himalayan salt, white and black pepper, and pink peppercorns.
Heat coconut oil in a medium sized saucepan over high heat until a temperature of 180 ̊C is reached.
Quickly dip pieces of squid into batter, sprinkle with seasoning salt, and gently lower into hot oil.
Work in batches, removing each piece of squid after a minute or so when batter has gone lightly golden brown.
Place cooked squid on paper towel. Repeat until all squid is cooked.
Season with remaining seasoning.
Serve with lettuce, lemon wedges, tartare and seaweed salad.