I like the flavor and texture of squid. (what else is there) So I make my breading very light and try to balance the spices to accent the flavor. I grind the sea salt with a mortar and pestel before adding to the flour. Crystalized salt will sink to the bottom of the flour while dredging and the last batch will be too salty. You could just salt the damp squid but there is the danger of over salting. Over cooked squid get chewy like rubber. You may need to test with your fryer. Squid are so light that vinegar alone will cook them without any heat as in seviche. em tasty!