Rinse the squid well under running cold water.
Use a sharp knife to slice the squid into ring shapes and leave the tentacles whole.
Heat up the coconut oil fully in a large skillet.
Season the almond flour with salt, pepper and the basil.
Coat the squid in the flour until it is coated and shake off the extra flour.
Fry in batches for about 3 minutes until golden brown. Put on paper towels when done.
Serves well with garlic mayo.