Chop the squid into 1/4" rings. Mix the flour and seasonings together
Heat the Canola Oil to over 350º or hotter
Coat the calamari rings in the flour mixture
Gently submerge the breaded squid in the hot oil. Fry for about 5 minutes or until golden and crispy. Remove from the oil with a slotted spoon or metal tongs. Place on paper towels to soak up the extra oil and grind a generous amount of sea salt on top.
Then transfer onto a serving platter with a small dish of cocktail sauce, Galley Pirate's Remoulade or tomato sauce.