Prepare the squid

• Clean the squid and cut the tubes into rings, keeping the tentacles whole.
• Pat the squid dry with paper towels so the coating sticks.

Heat the oil

• Pour the frying oil into a deep fryer or heavy pot.
• Heat to 180 °C.

Make the coating

• Mix the flour, cornstarch, salt and black pepper in a bowl.

Coat the calamari

• Toss the squid rings and tentacles in the flour mixture until evenly coated.
• Shake off the excess coating.

Fry the calamari

• Fry the calamari in batches until golden and puffed, about 2 minutes per batch.
• Lift out with a slotted spoon and drain on paper towels.

Serve

• Sprinkle with a little salt and serve immediately with lemon wedges.