In a heavy 10- to 12-inch (25 to 30 cm) skillet, heat 1 to 2 inches (2 to 5 cm) of oil until hot but not smoking, or until it reaches a temperature of 375F (190C) on a deep-frying thermometer.
vegetable oil
Wash the squid under cold running water and pat them completely dry with paper towels.
4 lbs squid
Sprinkle the squid liberally with salt and pepper.
salt, ground pepper
Pour the flour into a shallow bowl (a pie plate is perfect) and drop the squid into the flour a small handful at a time.
1 cup all purpose flour
Toss to coat thoroughly and shake the squid in a small sieve held over the flour to remove the excess.
Drop the squid into the hot oil carefully and fry for about 2 minutes, until they turn a light golden brown - do not over cook.
As each batch is done, transfer with a slotted spoon to a baking sheet covered with two or three layers of paper towels and keep warm in a preheated 200F (90C) oven while you fry the remaining batches.
Mound the squid on a heated platter and garnish with the lemon wedges.