Slice along one side of each of the Large Squid Hoods (4) to open them up. Using a sharp knife, cut small diagonal lines along the inside surface, without cutting all the way through. Pat dry with a paper towel. Slice into small pieces.
In a Ziploc freezer bag, add All-Purpose Flour (1/4 cup), Corn Flour (2 tablespoon), Salt and Pepper (to taste), Garlic Powder (1 teaspoon) and Chili Powder (1/2 teaspoon). Shake to mix.
Add squid pieces to bag and gently toss to coat.
In a wok over high heat, add Vegetable Oil (4 cup). When the oil is hot, add the squid pieces, splitting them into 2 batches. Cook each for 4 minutes, or until squid is curled up and golden. Transfer to a plate lined with paper towels as finished.
Serve with Tartar Sauce (to taste) and enjoy!