Wash and dry the squid and cut into fairly thick rings. Separate the eggs. Mix the flour smoothly with the white wine.
Stir in the egg yolks, oil and a little salt and pepper and fold in the stiffly beaten egg whites.
Heat the oil. Coat the calamari in the batter and deep-fry until golden brown (you may need to do this in batches).
Drain on kitchen roll and serve sprinkled with parsley. Serve with lemon halves.