In a medium bowl, combine squid pieces and egg white, mixing gently but thoroughly. Sift together flour and cayenne. Drain squid.
Heat oil to 360 degrees.
Working in batches, drop a handful of squid into seasoned flour and toss to coat evenly. Lift out of flour, shake to remove excess, and drop carefully into hot oil. Cook briefly until golden, about 1 to 2 minutes. Remove squid from oil with slotted spoon and drain on paper towels. Repeat with remaining squid until all are cooked. Sprinkle with salt and serve with lime wedges
c.1997, M.S. Milliken & S. Feniger, all rights reserved