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1
Clean the calamari and cut the bodies into thick rings, reserving the tentacles separately.
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2
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.
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3
In a bowl, mix the flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika and cayenne. Beat the eggs in another bowl.
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4
Remove the calamari from the buttermilk and drain. Dip into the beaten egg, and then the flour mixture.
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5
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.
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6
Puttanesca Dipping Sauce:
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7
Heat the olive oil in a saucepan over medium heat. Add the shallot and saute for 2 minutes. Add the garlic, tomato paste, anchovies, olives, capers and tomatoes. Saute for another 5 minutes. Season with salt, pepper and chile flakes. (Add a little water if it's too thick.) Stir in the parsley and lemon zest.
