Wash the squid carefully, remove the cartilage and the intestines. Cut the pouch-shaped bodies in rings. Dry the rings and the tentacles with absorbent paper, dredge in flour and shake off superfluous flower.
Heat a large quantity of olive oil in a deep fryer. Fry the squid in the hot oil until golden brown, but never overcook them. Drain on absorbent paper, sprinkle with a little salt and serve with slices of lemon.