Put the squid in a bowl with 5 crushed garlic cloves, 1 tbsp parsley, the paprika, cumin and lemon zest and juice. Season and leave to marinate for 10 minutes.
Preheat the grill to high. In a small bowl, mix the melted butter and remaining garlic and parsley. Arrange the bread in a single layer
on a baking tray. Toast one side under the grill, then turn over and brush with the garlic butter. Put back under the grill and toast the other side.
Preheat the oil in a deep-fat fryer to 180°C or fill a deep heavy-based saucepan three-quarters full with oil and heat until a pinch of flour sizzles when it hits the oil.
Prepare a bowl each of seasoned flour, beaten egg and breadcrumbs. Dredge the squid into the flour, shaking off the excess. Dip into the egg until fully coated, then dredge in the breadcrumbs, coating on all sides.
Carefully add the squid to the hot oil in batches, cooking for 2-3 minutes until crisp and golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
Sprinkle with salt and a splash of Tabasco sauce, if you like. Scatter with the parsley sprigs and serve with the lemon wedges for squeezing over.