Ingredients:
- 1½ lb fresh white fish fillets (Cod, Halibut, or Haddock)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp paprika
- ½ tsp garlic powder
- 1 cup ice-cold sparkling water
- ¼ tsp salt
- 3 cups neutral oil
Instructions:
- Pat the 1½ lb fish fillets completely dry with paper towels to ensure the batter adheres. Season both sides lightly with 1 tsp kosher salt and ½ tsp black pepper.
- In a large mixing bowl, whisk together 1 cup all-purpose flour, ½ cup cornstarch, 1 tsp baking powder, 1 tsp paprika, ½ tsp garlic powder, and ¼ tsp salt.
- Slowly pour 1 cup ice-cold sparkling water into the dry mixture, whisking gently until just combined; leave a few small lumps to avoid gluten development.
- Heat 3 cups neutral oil in a heavy-bottomed skillet or Dutch oven to 375°F (190°C).
- Dip each fillet into the batter, letting the excess drip off, then gently slide the fish into the hot oil. Fry in batches if they don't fit in one layer to maintain oil temperature.
- Fry for 3–5 minutes per side until the crust is dark golden and the fish reaches an internal temperature of 145°F (63°C) and flakes easily.
- Immediately transfer the fried fish to a wire cooling rack set over a baking sheet to maintain crispness.