Make the aioli first: place the yolks, lime juice, mustard, garlic and salt in a tall cup. Using a stick blender, blend well. With the motor of the blender running, add the oil in a thin stream, continuing to blend until you have a thick, pale mayonnaise. Cover and set aside (or refrigerate if made ahead).
For the calamari: Place the self raising flour, corn flour, salt & pepper in a wide bowl and stir to mix. Slice the calamari tubes into rounds of about 1cm thickness, then toss the rings and the tentacles in the seasoned flour (do it in 3-4 batches) until it is well coated.
Heat the oil (about 4 cm deep) in a medium pot over medium- high heat. When the oil is hot enough (test a piece of calamari in the oil to see if it sizzles) but not smoking, carefully add the coated calamari in batches and fry until golden (about 3-4 minutes). Remove with a slotted spoon and drain on kitchen paper. Serve hot, sprinkled with more salt & pepper, with the aioli and lime wedges.crusty bread to mop up the fragrant sauce.