Cut the squid bodies into rings. Dry the rings and the tentacles thoroughly with kitchen paper.
Heat enough oil for deep-frying in a deep saucepan to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Season the squid with salt, then coat half in the flour, shaking off any excess. Add to the hot oil and cook for 2–3 minutes, or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Scatter with a pinch of salt. Repeat with the remaining squid. Serve immediately with lemon wedges.