Directions:
In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and paprika.
Gradually add the cold sparkling water to the dry ingredients, whisking until a smooth batter forms.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Dip each fish fillet into the batter, ensuring it is fully coated.
Carefully place the coated fillets into the hot oil and fry for 5-6 minutes, or until golden brown and crispy.
Remove the fillets from the oil and drain on paper towels.
Serve immediately with lemon wedges and tartar sauce
