Method:
1 Pour oil into a medium saucepan until one-third full. Heat over medium-high heat until hot.
2 Spread the flour over a plate, whisk egg in a small bowl and place breadcrumbs in a bowl. Coat the cuttlefish in the flour, egg, then breadcrumbs. Deep-fry cuttlefish, in small batches, for 3- 4 minutes or until light golden.
3 Combine the mayonnaise, lemon rind, 1 tbs juice, saffron, anchovies and capers in a small bowl.
4 Arrange the cuttlefish on a plate, serve with the anchovy and lemon aioli and lemon wedges.