Crispy Squid with Garlic, Chile, and Basil

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4 eggs, lightly beaten

2 cups toasted bread crumbs

Kosher salt and freshly ground black pepper

1 pound small squid, cleaned, bodies cut into thin rounds, tentacles intact

1/2 teaspoon chile oil

2 cloves garlic, peeled and minced

3 yellow inner stalks celery, washed and sliced

1/2 lemon, halved lengthwise and sliced into thin half moons

1 quart frying oil

1/2 cup fresh basil leaves, stemmed, washed, dried and torn