If needed, clean the Squid: separate the tubes from the tentacles, remove the cartilage and innards, then slice the tubes into 1/2-inch rings (reserve tentacles whole or chopped).
Rinse briefly and pat the squid very dry with paper towels — removing moisture is key to getting a crisp crust.
Place the All-Purpose Flour in a shallow bowl or wide plate and season it evenly with Sea Salt and freshly ground Black Pepper.
Toss the squid rings in the seasoned flour, coating them lightly and shaking off any excess flour so the coating is thin and even.
Heat a deep skillet or pot with enough neutral oil to fry (about 1–2 inches) until shimmering and about 350–375°F (175–190°C) — or test with a small pinch of flour that should sizzle on contact.
Fry the squid in small batches for 1–2 minutes, turning once, until they are golden and crisp; avoid overcrowding the pan to keep the oil temperature steady.
Use a slotted spoon to transfer the fried squid to a plate lined with paper towels to drain, then immediately season lightly with a pinch more Sea Salt if desired.
Serve hot with wedges of Lemons to squeeze over the top and enjoy immediately while the kalamarakia are at their crispiest.
