Remove the tentacles from the kalamari and cut the tubes into thick rings. Mix together the flours in a shallow container. Fill a medium sized frypan an inch full with olive oil and heat over a medium-high. Drag the kalamari pieces through the flour mix and shake off the excess. Fry in batches until crisp and lightly golden. Drain on kitchen paper, sprinkle with oregano and serve each immediately with lemon wedges.