1. In a small stock pot, heat the oil to about 375F/190C. Mix 3 tablespoons of salt with the cayenne pepper and reserve.
2. Peel and cut the butternut squash in half, where the long parts meet the bulbous part. Cut this bulbous part in half and then remove any seeds using a spoon.
3. Cut each bulb into a 1/4 inch thick half-moon shape. Using the long half, cut this in 1/4 inch slices and then each of these into 1/4 inch sticks.
4. Place 2 cups of flour into a large bowl and add 1 teaspoon of salt. Whisk in the egg with the water into a small bowl. As the egg mixture and water are streamed into the flour, they should be continuously mixed to ensure all the ingredients are blended together. Batter should be a little loose, preferably.
5. Place the remaining cup of flour into a bowl or onto a small sheet pan.
6. Dip pieces of squash into the flour, ensuring they are well coated before shaking any excess flour off and then dipping into the batter. Any excess batter should be allowed to drip off and then placed into a fryer for 6-8 minutes at a time. Don’t overcrowd the pan however!
7. Remove from the oil and then use a spider or a mesh strainer, placing them on a baking sheet lined with a rack. Use cayenne or sea salt to season.