The temperature will go down when you add the squid. Wait for it to come back up to temperature before frying the next batch.
Spread Squid on paper towels and blot dry. Season with salt and pepper.
Pour 1 1/2 - 2” of oil in a deep pan or dutch oven over medium heat.
Working in batches, toss the squid with two forks in the flour, coating them lightly.
Line a large sheet pan with paper towels and working in batches, fry the squid until crisp and light golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towel lined pan to drain.
Serve with the lemon wedges, jalapeños and Colavita Crushed Tomatoes.