Directions

1. Prepare the squid. Remove eyes central bone. Rinse them, and drain in a colander for 1 hour. Deep-fry them as long as the oil is not too hot (about 350 grades F / 80grades C is the right temperature). During frying squid spills hot oil and therefore you should be careful not to burn yourself.
2. Put the flour with salt in a plate, mix well and add half of the pieces of squid, but leave the tentacles for the end.
3. Turn them in the flour, then lift a few pieces up at a time, shake excess flour off and drop them in the hot oil.
4. When they turn a nice golden color lift them out with a slotted spoon.
5. At the end sprinkle the lemon juice all over, some oregano, and serve immediately.