Wash the squid and pat dry with kitchen paper. Cut into 1cm rings.
Half-fill a deep pan with oil.
The fat is hot enough when bubbles form around a wooden spoon handle when it is dipped in.
Toss the squid rings in the flour. Dust off the excess and place on a slotted spoon. Gently slide into the hot fat and fry in batches for 1-2 minutes until golden brown. Turn the rings occasionally to brown evenly.
Remove the cooked squid from the oil and drain until the remaining squid are done.
Season with salt.
Serve on plates garnished with lemon slices.