1 pound small squid
1 cup all purpose flour
2 teaspoons salt
2 teaspoons pepper
Vegetable or olive oil for frying
Lemon wedges for serving
Separate the bodies from the tentacles and remove the beaks from inside if that hasn't already been done by the fishmonger.
Rinse the squid bodies and tentacles. Drain well.
Slice the bodies crosswise into rings about ⅓-1/2" wide. Leave the tentacles whole.
Mix the flour, salt, and pepper in a paper bag.
Drop a handful of squid in the bag at a time and shake to coat. Remove excess flour and set aside on a plate.
Heat the oil (4 inches deep) to between 360-365 degrees F.
Use a slotted spoon or a spider to lower several pieces of coated calamari into the oil.
Fry no longer than 2 minutes, until the calamari and light golden color and the sputtering has subsided.
Drain on paper towels briefly then serve with lemon wedges.
Continue with the rest of the squid.