1 lb squid

1/2 cup  flour

1/2 cup finely ground

1/2 cup finely ground pork rinds

oil for deep frying

salt and pepper

Clean squid and slice

Roll the  cleaned squid to ground pork rinds until they are covered ,then flour and let it rest  in the refrigerator for  an hour or 2.

To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready. Turn heat down to medium to prevent oil splattering

Place as many rings into the oil as can comfortably fit at one time. Fry about 1 minute, then turn the rings over to cook on the other side. The calamari should turn a light golden brown. Avoid over-cooking, or the calamari will turn rubbery.

When rings are done frying, remove from the oil and place on an absorbant towel or paper towel to drain.

Serve with lemon slices