Small squid are fried whole. Wash and remove the inside bone. Sprinkle with salt, dust with flour and fry in hot oil at a high heat until golden brown. Serve on platter and sprinkle with salt and lemon juice. If squid are large, cut the heads, split and remove intestines and bones, cut side fins and with a pointed knife, remove the ink bags, so that squid will become white outside as well as inside. Cut in strips about 1 1/2 inches wide and fry the same as small squid. After frying squid, fry the heads and fins. Be careful to cut out the eyes with a scissors, as they split in the pan while frying, causing the oil the splatter. Sprinkle squid with salt and lemon juice and serve hot.