Steps

• 1. Clean the squid and slice it into rings about 1cm thick. Pat dry with a paper towel and set aside.
  2. In a shallow bowl, mix the breadcrumbs with paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.
  3. Place the plain flour in a separate shallow bowl and the beaten eggs in another.
  4. Coat each squid ring first in flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the seasoned breadcrumbs. Ensure each ring is evenly coated.
  5. Heat vegetable oil in a deep frying pan or skillet over medium-high heat. The oil should be about 1cm deep and hot enough to sizzle when a breadcrumb is dropped in.
  6. Fry the squid rings in batches, cooking for 2-3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
  7. Remove the cooked squid rings with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  8. Serve hot with fresh lemon wedges on the side for squeezing over the squid.