If using frozen calamari/squid, defrost overnight in the fridge then drain off any excess liquid and pat dry with paper towels. If you're using whole squid, cut the tubes into thick rings with a sharp knife before dredging with flour and deep frying.
In a large bowl, mix together flour, salt and black pepper.
Add the squid to the flour mixture and dredge, making sure each piece of calamari/squid is completely covered and that the pieces are separate.
Heat enough oil to fry the Calamari in a large pot or Dutch Oven over medium high heat.
Once the oil is hot, shake off the excess flour then add the calamari in batches and cook until golden brown and crisp.
Remove with a slotted spoon and drain on paper towels or a wire rack before serving.
Combine the mayonnaise and garlic together in a small bowl.
Serve the squid with garlic mayo and lemon wedges.