2 pounds squid (small size, cleaned)
1/2 cup oil
1 clove garlic
1 cup flour seasoned
Cut squid into 1/2-inch-wide rings.
Cut fins and tentacles in half.
In a skillet, heat oil, and garlic.
When garlic turns brown, remove and discard.
Dredge pieces of squid in flour; shake off excess and brown them, a few at a time, on all sides in hot oil.
Drain on paper towels, garnish with lemon wedges and serve.
The squid can also be deep fried in “Beer Batter for Fish” (see recipe)