1 lb white fish fillets (cod, halibut, or tilapia)
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 cup sparkling water (cold)
1 egg
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon lemon zest
Vegetable oil (for frying)
Pat fillets dry and season lightly with salt and pepper.
Whisk together flour, cornstarch, baking powder, salt, pepper, and paprika. Add sparkling water, egg, lemon juice, and lemon zest, whisking until smooth.
In a deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F.
Dip each fish fillet into the batter, letting excess drip off. Fry for 3-4 minutes per side or until golden brown and crispy. Work in batches to avoid overcrowding.
Transfer the fried fish to a plate lined with paper towels to drain excess oil. Sprinkle with fresh parsley and serve with lemon wedges and tartar sauce.
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