Fried Boudin Balls with Creole Mustard Dipping Sauce

Name: Fried Boudin Balls with Creole Mustard Dipping Sauce
Ingredients: 1 ¾ pounds boneless pork shoulder (untrimmed), cut into 1 1/2-inch pieces; 2 cups amber beer (from 2 [12-ounce] cans); 6 ounces chicken livers, rinsed (about 1 cup, 4 livers); 1 ounce medium-size (8 ounces) yellow onion, chopped (1 cup); 2 ounces medium (1 ounce each) celery stalks, chopped (1 cup); 1 small (7 ounces) green bell pepper, chopped (3/4 cup); 5 garlic cloves, roughly chopped (2 tablespoons); 2 ½ teaspoons kosher salt, divided, plus more to taste; ½ teaspoon black pepper, divided; 1 cup uncooked white basmati or jasmine rice; ⅔ cup mayonnaise; 3 tablespoons Creole mustard; Hot sauce, to taste; ¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish; 2 teaspoons smoked paprika, divided, plus more for garnish; ¼ teaspoon, plus 1/8 teaspoon cayenne pepper, divided; ½ cup (about 2 1/8 ounces) all-purpose flour; 2 large eggs; 1 tablespoon tap water; 1 ½ cups panko; Vegetable oil, for frying