Cut 3 cleaned tubes of squid into ½ inch (1.25 cm) slices to end up with your squid rings, add them into a casserole dish, making sure they´re all in a single layer, add in some cold milk, enough to just cover the squid rings and add to the fridge

Meanwhile make the batter, crack in 1 egg into a large bowl, along with ½ tsp (3 grams) sea salt, whisk together, then add in ¾ cup cold beer and whisk together, then add in 1 cup (120 grams) all-purpose flour, add it in there a little at a time as you whisk together, once all the flour has been added and you end up with a light and creamy batter with no lumps, add to the fridge

After 30 minutes, remove the squid from the fridge, add ½ cup (60 grams) all-purpose flour into a casserole dish, along with ¼ tsp (1.5 grams) sea salt, mix together, then transfer the squid rings (shaking off any excess milk) into the casserole dish with the flour, coat the squid rings in the flour mixture

Heat a large fry pan with a medium-high heat and add in 1 cup sunflower oil

While the oil is heating, coat the squid rings in the batter

After heating the oil for 5 minutes, start adding the coated squid rings into the hot oil, making sure to shake off any of the excess batter and making sure they´re all in a single layer (cook in batches), after 1 ½ minutes flip the squid rings to fry the other side, after another 1 ½ minutes remove the fried calamari from the pan and transfer into a dish with paper towels, continue to cook the rest of the squid rings in the same format

Once all the squid rings have bee fried, transfer them into a serving dish, garnish with lemon wedges and sprinkle with finely chopped parsley, enjoy!