Fried calamari with lemon zest & tartar sauce

For the calamari

500 g fresh calamari, cut into rings 100 g flour 100 g cornstarch 1 tsp paprika salt pepper zest of 1 lemon 1 liter sunflower oil for frying

For the tartar sauce

100 g mayonnaise 1 tbsp capers 1 tbsp pickled gherkin 1 tbsp parsley salt pepper