Vidalia Onion Rings with Beer Mustard

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2 large Vidalia onions

2 cups buttermilk

3 cups all-purpose flour

1 cup rice flour

2 cups seltzer

1 12-ounce bottle beer

1 teaspoon honey

Kosher salt

Vegetable oil, for deep-frying

Chopped parsley and flaky salt, for topping

Chopped parsley and flaky salt, for topping 

For the beer mustard:

1 cup aioli or good-quality store-bought mayonnaise

1/2 cup dijon mustard

2 tablespoons agave syrup

1 teaspoon ground cinnamon

1/2 teaspoon beer-extract powder (available at home-brew suppliers and some spice shops)

Pinch of cayenne pepper