Cut the squids into rings, strips, or bite size pieces. Pour tempura flour into small bowl and put the squid pieces into the bowl. Mix & roll the squid pieces until all being covered. Heat up the pan with 4-5 table spoon oil (any kind, peanuts, granola, or corn). In medium high heat, put the couple of squid pieces and fry until the batter turns light gold color. Taste test the piece to recognize the color of the batter outside in relation with the cooked squid inside. Squid should be tender, not tough. Then you can pour in the rest and cook until the consistent color is achieved.

Take the squids out on to the paper towel lined plate, to soak up the oil. Serve with lime + salt + pepper, beer is optional.