Crispy Batter-Fried Squid Tentacles

Clean the squid tentacles thoroughly and dry them completely to prevent splattering during frying.
Prepare the Batter:
In a large bowl, whisk the egg white until light and frothy.
Whisk in the ice water, then gradually whisk in all the remaining batter ingredients until well blended.
The batter should be fairly thin.
Frying Process:
Place the all-purpose flour for dredging in a small shallow bowl.
Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 365°F (185°C) until it turns a cube of bread light brown in 60 seconds.
Dredge the squid tentacles in the flour, ensuring they are well coated and separated.
Dip each tentacle in the prepared batter, coating it completely, then remove it with a slotted spoon and carefully place it in the hot oil.
(Cook in batches if necessary to avoid overcrowding.
)
Fry the tentacles until they are very lightly browned and crispy, which should take about 2 minutes.
Be careful not to overcook.
Using a slotted spoon, transfer the fried squid tentacles to a plate lined with paper towels to drain excess oil.
Keep the cooked tentacles warm in a 200°F (93°C) oven for up to 30 minutes if needed.
Serve the crispy batter-fried squid tentacles hot, garnished with freshly chopped parsley if desired.