I would suggest applying a thin coating of corn/potato starch to the squid before frying like you described. The corn/potato starch assists in browning as well as absorbing some of the moisture from the squid and frying process, giving a light and crispy texture whilst not being as heavy as normal flour, which can sometimes leave the end result feeling heavy and greasy.

If you really wanted to avoid adding starch to your squid, another solution could be investing in some pichitto sheets, a product often used by sushi chefs to remove some of the moisture in fish with high water content. You sandwich the squid between the wrap, leave it in the fridge for a while and the sheets draw out the moisture, leaving you with a drier squid to fry more easily.

Here's a video of a sushi chef explaining how to use pichitto sheets. https://youtu.be/qE1JsxgxK3Y

I would suggest applying a thin coating of corn/potato starch to the squid before frying like you described. The corn/potato starch assists in browning as well as absorbing some of the moisture from the squid and frying process, giving a light and crispy texture whilst not being as heavy as normal flour, which can sometimes leave the end result feeling soggy and greasy. You can also season the starch with salt, bouillon power, garlic, etc.

If you really wanted to avoid adding starch to your squid, another solution could be investing in some pichitto sheets, a product often used by sushi chefs to remove some of the moisture in fish with high water content. You sandwich the squid between the wrap, leave it in the fridge for a while and the sheets draw out the moisture, leaving you with a drier squid to fry more easily.

Here's a video of a sushi chef explaining how to use pichitto sheets. https://youtu.be/qE1JsxgxK3Y