2 pounds squid (small size, cleaned)

1/2 cup oil

1 clove garlic

1 cup flour seasoned

lemon wedges

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)