Open up the calamari tubes to a flat piece and lightly score the inside with a sharp knife (if you score the outside they won't curl as well).  Cut into bite sized pieces.
Mix the salt, flour, pepper and chilli in a shallow dish.
Heat enough oil to come to a depth of 1-2cm in a large frying pan.  When it is hot enough that a small piece of bread sizzles and colours in about 30 seconds, dip the calamari into the flour and then quickly fry for 1-2 minutes until curled and golden.  Drain on paper towels
Serve with lime wedges on a salad of mesclun leaves, basil, coriander and mung sprouts and dress with a lemon vinaigrette..