Slice the squid into 1cm / 1/2in rings and halve the tentacles, if large. Rinse and dry well on
kitchen paper so that they do not spit during cooking. Dust the squid rings with flour so that they
are lightly coated. Do not season the flour, as this will toughen the squid.
Heat the oil in a deep-fryer to 180-190ºC / 350-375ºF or until a cube of bread browns in 30
seconds. Carefully add the squid rings, in batches so that the temperature of the oil does not
drop, and deep-fry for 2-3 minutes or until golden brown and crisp all over, turning several times.
Do not overcook as the squid will become tough and rubbery rather than moist and tender.
Using a slotted spoon, remove the deeppfried squid from the deep-fryer and drain well on kitchen
paper. Transfer to a warm oven while you deep-fry the remaining squid rings.
Sprinkle the deep-fried squid with salt and serve piping hot, garnished with lemon wedges for
squeezing over them. Accompany with a bowl of aioli in which to dip the pieces.