Step: 1/7

Wash the squid and pat dry with kitchen paper. Cut into 1cm rings.

Step: 2/7

Half-fill a deep pan with oil.

Step: 3/7

The fat is hot enough when bubbles form around a wooden spoon handle when it is dipped in.

Step: 4/7

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.

Step: 5/7

Remove the cooked squid from the oil and drain until the remaining squid are done.

Step: 6/7

Season with salt.

Step: 7/7

Serve on plates garnished with lemon slices.