In a shallow bowl or zip-lock bag, combine rice flour, sea salt and pepper.

Dip squid pieces in egg white (letting excess drip off), then toss in the flour‑salt‑pepper mixture until fully coated. Shake off any extra.

Preheat oil in a deep pan to around 180 °C (375 °F). You can test with a thermometer—or drop in a small piece of bread: it should brown in ~10 s.

Working in batches to avoid overcrowding, fry squid for 1–3 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack—this keeps them crunchy.

Immediately sprinkle with salt (plus chopped herbs if you like) and a squeeze of lemon. Serve hot with extra lemon wedges