Lightly season the squid rings with salt and coat them in the flour, shaking off any excess. Heat the oil in a deep-fryer or pan to 350–375°F or until a cube of bread browns in 30 seconds. Add the squid rings, in batches, and cook until golden brown. Remove with a slotted spoon, drain well and keep warm while cooking the remaining batches. Serve the squid garnished with the lemon wedges.
Photo: Mauricio Salinas