Instructions
Step 1 In a mixing bowl, combine flour, cornstarch, baking powder, paprika, salt, and pepper. Slowly whisk in the sparkling water to create a smooth, slightly thick batter.
Step 2 Pat the fish fillets dry and season lightly with salt and pepper.
Step 3 Heat vegetable oil in a deep pan over medium-high heat. Dip each fish fillet into the batter, allowing excess to drip off, then gently lower into the hot oil.
Step 4 Fry the fish for 4-5 minutes per side or until golden brown and cooked through. Drain on paper towels.
Step 5 Mix all dressing ingredients in a small bowl and set aside.
Step 6 In a separate bowl, toss together salad greens, cherry tomatoes, red onion, sesame seeds, olive oil, balsamic vinegar, salt, and pepper.
Step 7 Serve the crispy fish with a side of fresh salad, the tangy dressing, and lemon wedges for squeezing over the top.
Storage and Reheating Tips
Fried fish is best enjoyed fresh for maximum crispiness. If storing, refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer to restore crispness. Salad should be assembled fresh to avoid wilting, and dressing can be stored separately in the fridge for up to 3 days.
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