Put the canola oil in a large stock pot over high heat. Get the oil very hot but not smoking.
While the oil warms up, cut the squid tubes into 1/2 inch thick rings and leave the tentacles whole. Dry them well with paper towels.
In a wide medium bowl, add black pepper, salt, cumin, coriander, Piment d' Espelette and flour. Mix well.
Add the squid to the spice flour mixture. Lightly toss and coat the squid.
Shake off excess coating from squid and fry them in batches. Cook for about one to one and half minutes or until golden in color. Remove with a slotted spoon to a plate lined with paper towels. Serve hot with aioli and a glass of Crémant d' Alsace.