INGREDIENTS:
fish fillets (e.g. cod, tilapia or catfish) – about 4 pieces.
1 cup all-purpose flour (for dredging)
1 cup cornstarch (makes it crispier!)
1 teaspoon baking powder
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (adjust to taste)
1/2 teaspoon Paprika or cayenne pepper (for a touch of spice, optional)
1 cup cold mineral water or cold water (mineral water makes it lighter and crispier!)
Oil (vegetable or canola) for frying

INSTRUCTIONS:

Directions: Pat dry fish fillets with paper towels, to remove excess moisture. This creates a crispier finish.Season both sides lightly with salt and pepper.
Dredging Flour: In a shallow bowl, spread 1 cup all-purpose flour. Dough : In a bowl, mix together the cornstarch, baking powder, salt, black pepper and paprika/cayenne pepper. Mix well. Slowly pour in the cold lemonade or water while stirring until a smooth dough forms.Your goal is to achieve the consistency of pancake batter. If it is too thick, add a little more liquid. If it’s too runny, add a little more cornstarch.

Heat oil: In a large skillet or skillet, heat about 2 inches of oil to 175°C (350°F). You can check if it is ready by pouring a small amount of batter into the oil.When it bubbles and rises to the surface, it’s ready.
Deep Fry: Dredge each fish fillet in flour, shaking off the excess, then dipping in the batter to cover completely. Allow excess dough to drip off. Carefully place the breaded fish into the hot oil. Fry for about 3-5 minutes per side, depending on thickness, until golden brown and crispy.
Have fun