The biggest amount of work required is to clean the squids well. Take out all bony parts and everything connected with the eyes. I like to keep the tentacles. If your squids are rather small, there is no need to cut them. If they tend to be on the large side, cut them into pieces around half an inch wide. Rinse the cleaned squids well and drain the water. Place the corn starch, the rolled oats, 2 tea spoons of salt and pepper according to your taste into a food grade plastic bag. Mix these ingredients well, then put your squids into the plastic bag and toss everything around until all the squids are coated nicely. Cut the lemons into halves, take out all the seeds you can get hold of and place them on a platter which is big enough to hold the fried squids.
Now it is time to heat up the oil. I usually take a middle sized wok and about 0.4 liters of oil. Once I have finished frying the squids I discard the oil, that’s why I don’t use so much. For a small number of persons this amount will do. If you want to deep fry many squids, you better take a really big wok with plenty of oil.
There are different techniques to check the right temperature of the oil. I like to just throw in a piece of squid when I think the temperature might be right. If the squid starts to sizzle immediately, you can add some more. For 4 servings I fry the squids in 4 batches so the coated squids swim freely in the sizzling oil. The squids should be ready in about 3 minutes, when the oats have turned a golden brown. Take them out of the oil and place them for a minute or so on kitchen towels which absorb excess fat. Then arrange them on your prepared platter and serve immediately. Before eating squeeze some lemon juice over your squids. I usually offer them together with a fresh salad and some toasted bread.