I was sure my aunt's recipe was gone for good, but I stumbled upon it, and it's more delicious than ever!

Pat the fish fillets dry with paper towels and season them lightly with salt and pepper.
In a mixing bowl, combine the flour, salt, pepper, paprika, and garlic powder. Whisk in the cold sparkling water until the batter is smooth.
Heat about 1 inch of vegetable oil in a large skillet or deep-frying pan over medium-high heat until it reaches 350°F (175°C).
Dip each fish fillet into the batter, allowing any excess to drip off.
Carefully place the fillets in the hot oil, frying until golden brown and cooked through, about 3-4 minutes per side.
Remove the fish from the oil and drain on paper towels to remove excess oil.
Serve immediately with lemon wedges and tartar sauce.
Variations & Tips
For a touch of heat, add a pinch of cayenne pepper to the batter. Alternatively, you can swap the sparkling water with beer for a classic beer-battered fish. For a gluten-free version, try using rice flour or a gluten-free flour blend. If you prefer to cut back on frying, consider baking the fish after battering in a preheated oven at 425°F (220°C) for about 15-20 minutes until crisp and cooked through.
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