Pat calamari rings dry with paper towels until surface moisture is removed. Toss with 1 tsp salt and 1 tsp black pepper. Set aside in a single layer on a tray while you prepare coatings.

Batter & Dredge

Make seasoned flour

In a shallow bowl or pie plate combine 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Mix well. This will be used for an initial dredge.

Make light batter

In a separate bowl whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, 2 tbs rice flour (if using), and 1 tsp baking powder. In a small measuring cup combine 1 beaten egg with 3 fl oz ice-cold sparkling water and 3 ice cubes; stir lightly to combine (do not overmix; a few lumps are fine). Fold wet mixture into the dry mixture until just combined — batter should be thin and cold.

Frying

Heat oil

Pour about 5–6 cups oil into a heavy pot or deep-fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise immediately without burning.

Dredge and batter

Work in small batches (about 6–8 rings per batch). Lightly dredge the seasoned calamari rings in the seasoned flour, shaking off excess. Dip dredged rings into the cold batter, allowing excess to drip back into the bowl.

Fry

Gently lower battered rings into the hot oil. Fry in batches, taking care not to overcrowd, until golden and crisp, 1 to 1 1/2 minutes per side (total ~2–3 minutes). Overcooking makes calamari tough — remove as soon as golden. Use a slotted spoon or spider to transfer to a paper towel–lined baking sheet to drain.

Second crisp (optional)

For extra crispness, after all batches are cooked and drained, return oil to 375°F (190°C) and flash-fry each batch 20–30 seconds until deeply golden. Drain again on paper towels.

Sauce & Finish

Make sweet mayo sauce

Whisk together 1/2 cup mayonnaise, 2 tbs honey, 1 tsp ketchup, 1 tsp rice vinegar (or lemon juice), 1/2 tsp sriracha (optional) and 1/4 tsp salt until smooth and slightly glossy. Taste and adjust sweetness or acidity to preference.

Serve

Arrange fried calamari on a warm platter. Sprinkle with 1 tbs chopped parsley and serve immediately with lemon wedges and the sweet mayo sauce on the side.