1.Slice calamari into thin rings. Season flour with salt and pepper.
2.Heat oil in medium saucepan or wok. Toss calamari in flour mixture; shake away excess.
3.Deep-fry calamari, in batches, until browned lightly and tender. Drain on absorbent paper. Sprinkle with rigani; serve with a squeeze of lemon juice.
Don’t overcook the calamari or it will toughen. It should take about 30 seconds to cook one small batch at a time. Reheat the oil before frying the next batch of calamari. Ask the fishmonger to clean the calamari for you.Note