Crispy Fish Fillets

Instructions

1. Prepare the fish
   Pat the fish fillets dry with paper towels. Season both sides with salt and pepper. Place ¼ cup of flour in a shallow dish and lightly coat each fillet, shaking off excess. Set aside.
2. Make the batter
   In a medium bowl, whisk together the remaining ¾ cup flour, baking powder, salt, pepper, garlic powder, and paprika. Gradually add the cold soda water or beer and beaten egg, whisking until you have a smooth batter with the consistency of heavy cream.
3. Set up the breading station
   Place the panko breadcrumbs in a separate shallow dish. Arrange your breading station in this order: flour-dusted fish, batter, panko breadcrumbs, and a clean plate for the breaded fillets.
4. Coat the fish
   Dip each flour-dusted fillet into the batter, allowing excess to drip off. Then press into the panko breadcrumbs, ensuring both sides are evenly coated. Place on the clean plate and repeat with remaining fillets.
5. Heat the oil
   In a large, heavy-bottomed skillet or deep fryer, heat oil to 350°F (175°C). Use enough oil to reach halfway up the sides of the fillets. If using a thermometer, clip it to the side of the pan to monitor temperature.
6. Fry the fish
   Carefully lower 2 fillets into the hot oil (do not overcrowd). Fry for 3-4 minutes per side until golden brown and crispy. The fish should be opaque and flake easily with a fork when done. Internal temperature should reach 145°F (63°C).
7. Drain and keep warm
   Remove fillets with a slotted spatula and place on a wire rack set over a baking sheet or on paper towels to drain excess oil. Keep warm in a 200°F (95°C) oven while frying the remaining fillets.
8. Serve
   Transfer crispy fish fillets to serving plates. Garnish with chopped parsley and serve immediately with lemon wedges. Pair with tartar sauce, malt vinegar, or your favorite dipping sauce.