To begin, prepare the batter by sifting the flour into a large bowl. Add the salt and black pepper, mixing well. Slowly pour in the sparkling water while whisking continuously to avoid lumps, then add the beaten eggs. Whisk until smooth, and let the batter rest for 15 minutes.

While the batter rests, pat the calamari rings dry with a paper towel to remove excess moisture. This will help the batter adhere better and create a crispier coating.

Heat a deep skillet or frying pan over medium-high heat and fill it with sunflower or olive oil to about 5 cm (2 inches) deep. The oil should reach 180°C (350°F) for optimal frying results. Test the temperature by dropping a bit of batter into the oil; if it sizzles and browns, the oil is ready.

Dip each calamari ring into the batter, coating it thoroughly. Allow excess batter to drip off before carefully placing the ring into the hot oil. Work in small batches to avoid overcrowding the pan, which can lower the oil temperature.

Fry the calamari rings for 2-3 minutes, or until they are golden brown. Turn them occasionally to ensure even cooking. Use a slotted spoon to transfer the fried calamari to a plate lined with paper towels to drain excess oil.

Between batches, let the oil return to the proper frying temperature to ensure consistent results. If the batter becomes too thick, add a little more sparkling water to maintain the right consistency.

Once all the calamari are fried, sprinkle a pinch of salt over the hot rings for an extra touch of flavour. The salt should be added immediately after frying for the best absorption.

Serve the calamari hot with lemon wedges on the side. The acidity of the lemon enhances the flavour and complements the crispy texture. Optionally, pair with a simple garlic aioli or marinara sauce for dipping.