In a large mixing bowl, combine the flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper. Whisk until the dry ingredients are well blended.

Next, gradually pour in the cold soda water, whisking as you go, until the mixture is smooth and reaches the consistency of pancake batter. (It should coat the back of a spoon without being too runny.) If time allows, chill the batter in the refrigerator for about 10 minutes. The cold batter helps create an extra crispy coating when it hits the hot oil.

Pour about 2 inches of vegetable oil into a deep skillet, frying pan, or pot. Heat the oil to 350°F (175°C). It’s important to maintain this temperature for consistent, even frying. A cooking thermometer is handy for this step. If the oil isn’t hot enough, the batter will absorb too much oil and turn soggy; if it’s too hot, the batter may burn before the fish cooks through.

While the oil heats, pat the fish fillets dry with paper towels. This step ensures the batter sticks to the fish properly. For extra security, lightly coat each fillet with a thin layer of flour before dipping it into the batter.

Dip one fish fillet at a time into the prepared batter, ensuring it’s completely coated. Let any excess batter drip back into the bowl to avoid a thick, uneven coating. The batter should cling to the fish in a thin, even layer.

If you want an extra crunchy finish, dredge the battered fish in a little more flour before frying. This creates a double-layered crust that’s irresistibly crispy.

Carefully lower the battered fish into the hot oil, one piece at a time. Avoid overcrowding the pan, as this can drop the oil temperature and result in soggy fish. Fry 2-3 fillets at a time for the best results.

Fry the fish for about 4-6 minutes, turning once halfway through, until it’s golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C) to ensure it’s fully cooked.

Once cooked, remove the fillets from the oil using a slotted spoon or tongs, and place them on a wire rack or a paper towel-lined plate to drain any excess oil. For larger batches, you can keep the cooked fish warm in a 200°F (93°C) oven while you fry the remaining fillets.

Serve the crispy fish fillets hot and fresh, paired with your favorite sides. Tartar sauce, lemon wedges, and a side of fries, coleslaw, or even a simple salad are all excellent accompaniments. Don’t forget the malt vinegar if you’re aiming for classic fish and chips vibes!