Combine the cornmeal, flour, salt and paprika in a Ziplock bag. Shake it to combine.

Beat the egg and 1 tablespoon of water in a small bowl. Add the calamari and toss until coated. Shake off the excess egg and add the calamari rings to the bag. Seal and shake until they are covered in the flour mixture.

Meanwhile, in a medium cast iron skillet or heavy-bottomed pan with deep sides, pour in enough oil to come up 1/2 inch on the sides. Get the oil hot over high heat. Test one piece of calamari to see if the oil is hot enough–it should sizzle immediately and become golden brown in less than 1 minute. Add the rest of the calamari in one layer (you may need to do this in two batches). Using tongs, flip the calamari when golden brown, about 30 seconds, and cook on the other side for another 30 seconds. Remove to a plate lined with paper towels.

Allow to drain until cool enough to touch. Transfer to a bowl, or create a cone our of parchment paper. Taste for seasoning and sprinkle with salt or squeeze with lemon juice. Serve with Dill Tartar Sauce (recipe follows).