If using frozen fish, defrost fully and pat dry thoroughly with kitchen paper.

Place the fillets on a wire rack and sprinkle lightly with salt.

This helps the fish absorb flavour and releases excess moisture.

Let it sit for 10 minutes, then pat dry again to ensure the surface is completely dry.

In a large bowl, mix: 1 cup flour, ¼ cup cornflour, paprika, garlic powder, baking powder and salt.

Whisk well so the spices are evenly distributed.

Lightly coat each piece of fish in the dry flour mixture.

Shake off any excess, this layer helps the wet batter stick beautifully.

In the same bowl with the dry mixture, add the cold sparkling water gradually.

Mix gently until you have a smooth but thick batter.

It should coat the back of a spoon, neither runny nor too thick.

Heat oil in a deep pan or pot to 180°C.

Dip each dry-coated fish fillet into the batter, let excess drip off, and lower it gently into the oil.

Fry for 5–7 minutes, flipping as needed, until crispy and golden.

Remove and place on a wire rack (not paper towels — this keeps them crisp).

Prepare frozen fries according to package instructions.

I love using steakhouse fries because they stay fluffy inside and crispy outside.

Mix mayonnaise, chopped gherkins, pickle juice, lemon juice, dill, salt, and pepper.

Adjust seasoning to your taste, add more lemon for tang or more gherkins for crunch.

Plate your crispy golden fish with fries, tartar sauce, and lemon wedges.

Serve immediately for maximum crispiness.