Method :

1. Whisk together the mayonnaise, tomato paste, minced onion, harissa, and a pinch of salt in a small bowl until smooth to create the Algerian sauce; refrigerate until ready to serve.
2. Heat the vegetable oil in a deep heavy-bottomed pot or deep fryer to 375°F (190°C).
3. In a shallow bowl, whisk the flour, smoked paprika, garlic powder, and salt together.
4. Slowly pour the ice-cold sparkling water into the dry mixture, whisking until just combined to keep the batter light.
5. Dip the onion rings into the batter one by one, allowing the excess to drip off.
6. Carefully drop the battered rings into the hot oil in small batches to avoid crowding the pot.
7. Fry for 3 to 4 minutes, turning once, until the rings reach a deep golden brown color.
8. Remove the rings with a slotted spoon and drain on a wire rack set over a baking sheet to maintain crispness.
9. Serve immediately while hot with the chilled Algerian sauce for dipping.

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