Start by ensuring your squid is thawed if frozen, then slice it into ¾-inch rings for even cooking. Rinse the pieces under cold water and pat them dry with paper towels.

In a medium bowl, combine 1 cup of milk, 1 tablespoon of fresh lemon juice, and 2 teaspoons of salt. Stir well until the salt dissolves, then add the squid rings, ensuring they are fully submerged. Cover the bowl and let it marinate in the fridge for 30 minutes to 2 hours.

While your squid marinates, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of black pepper, 1 teaspoon of oregano, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika in another mixing bowl.

Use a slotted spoon to transfer the squid from the marinade into the breading mixture. Toss gently to ensure each piece is coated.

In a deep frying pan, heat 4-6 cups of avocado oil to 365°F (185°C). Carefully add a handful of battered squid to the hot oil and fry them for about 3 minutes, or until golden brown.

Once golden, use a slotted spoon to remove them from the oil and place on paper towels to drain excess oil. Sprinkle with salt to enhance flavor and serve hot.