Cut the cleaned squid body into ½" wide rings. Rinse well under cold running water. In a deep fryer, heat oil to 375 degrees F. In a plastic bag, combine flour, salt, and pepper. Add a few squid rings at a time and shake until well coated. In a shallow bowl, combine 2 eggs, and 1 cup milk beaten. Dip squid in the liquid, and then in about 1- 1½ cups Italian bread crumbs. Fry a few at a time for about 45 seconds, or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce. Yield: 6 servings.