Clean the calamari and cut the bodies into thick rings, reserving the tentacles separately.
Mix the milk and lemon juice
in a large bowl. Let rest for 5 minutes until it thickens. Add the garlic hot sauce. Add the calamari and soak in the buttermilk for up to 4 hours.
In a bowl, mix the flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika
and cayenne. Beat the eggs
in another bowl.
Remove the calamari from the buttermilk
. Dip into the beaten egg, and then the flour mixture.
Fill a heavy skillet with 2 cups vegetable oil
and heat over medium-high heat to 360 degrees F, or set a deep fryer to 360 degrees F. Fry
the calamari, in batches, until brown and crispy, about 4 minutes. Place on a plate and pat dry any excess oil. Sprinkle with salt and pepper. Serve with the Puttanesca Dipping Sauce and lemon wedges.