Fill a heavy bottomed stock pot with a few inches of canola oil and heat to 350-degrees. (If you have a thermometer, now is the time to use it.)

Meanwhile, in a bowl, whisk the flour, salt and pepper until well combined.

Toss the squid in the flour mixture, shaking off any excess.

Fry the squid in small batches until light golden brown, for 2 to 4 minutes.

Using a spider or slotted spoon, transfer the squid onto a paper towel-lined plate.

Immediately season the calamari with sea salt.

Plate the calamari and serve with lemons and marinara sauce and garnish with fresh parsley.