Wash the squid rings and pat dry. Marinate with lemon juice and Worcester sauce. Season with salt and pepper and leave to stand in the refrigerator for 15 minutes.
For the dough, stir the flour, parmesan, egg yolk and beer into a dough. Fold in the whipped egg whites.
Heat the fat. Pull the rings through the dough and bake until golden.
Recommendation: serve with cocktail sauce or remoulade or garlic sauce.