Prepare the squid. Remove eyes central bone and sprinkle with lemon juice.
Put the flour with salt in a plate, mix well and add half of the pieces of squid, but leave the tentacles for the end. Turn them in the flour, then lift a few pieces up at a time, shake excess flour off and drop them in the hot oil. When they turn a nice golden color lift them out with a slotted spoon.
Serve hot, garnished with lemon pieces and sprinkled with parsley.