Squid gets a quick dredge through salt-and-pepper seasoned flour before plunging into 350°F oil for a crackling deep-fry, ready for a shower of chopped mint and a generous squeeze of lemon.
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In small mixing bowl, combine salt, pepper and flour.
In wok, heat oil to 350°F-375°F.
Dredge squid in flour mixture, coating well. Shake off excess flour.
squid in small batches until golden (this helps to maintain constant oil temperature to produce crispy squid).
Drain calamari on paper towels.
Sprinkle with salt; garnish with mint and lemon wedges.
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