1.Halve squid hoods lengthways, score insides in crosshatch pattern; cut each half lengthways into five pieces. Toss squid in medium bowl with combined flour, salt and lemon pepper until coated; shake off excess.
2.Heat oil in wok; deep-fry squid, in batches, until tender and browned lightly. Drain.
3.Serve squid with your favourite dipping sauce, if you like.