Wash the calamari rings and dry them with kitchen paper-towels to remove as much moisture as possible.

Put the rings in a plastic bag with the flour and shake the bag until the rings are well covered.

Empty the rings into a sieve and shake off the excess flour.

Heat a wok or deep-fryer filled with vegetable oil until it reaches about 190 (375 F). If you do not have a thermometer, throw a cube of bread in.  If it browns within 30 seconds, the oil is hot enough.

Cook the rings in small batches until they brown.

Drain them on paper-towels and sprinkle with salt.

Serve immediately with lemon wedges.