Begin by rinsing the squid thoroughly under cold water to remove any grit. Slice the squid into rings about 1/2 inch thick. Pat the rings dry with paper towels.

In a mixing bowl, combine flour, cornstarch, salt, and pepper. Whisk until well blended. Dredge each squid ring in the mixture, ensuring it’s coated. Shake off excess flour.

In a deep skillet or fryer, pour enough oil to submerge the calamari. Heat the oil over medium-high until it reaches 375°F (190°C).

Carefully add squid rings in batches to the hot oil. Fry for 2-3 minutes or until golden brown, stirring occasionally.

Using a slotted spoon, remove the fried calamari and place on a plate lined with paper towels to drain excess oil.

Serve hot, garnished with lemon wedges and your choice of dipping sauces.