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Ingredients
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Fish Bites
Tartar Sauce
Coating & Seasoning (optional)
Method
Fish Bites
Prepare fish
Pat the fish fillets dry with paper towels. Trim any cartilage or skin and cut the fillets into bite-sized pieces about 1 to 1.5 inches each. Season the pieces lightly with 0.5 tsp of the salt and 0.25 tsp of the black pepper; set aside on a plate.
Make batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp paprika and the remaining 0.5 tsp salt. In a separate small bowl lightly beat the egg with the cold sparkling water. Pour the wet mixture into the dry ingredients and whisk just until combined — small lumps are fine. The batter should be thick enough to coat but still pourable; if too thick add up to 2 tablespoons more sparkling water.
If using breadcrumbs/panko for extra crunch, combine 1/2 cup breadcrumbs with 1/4 tsp garlic powder in a shallow dish. You will dip battered pieces into the crumbs after battering.
Heat oil
Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to reach roughly 1 to 1.5 inches depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately when tested. Maintain temperature between 325–360°F during frying.
Batter and fry
Working in small batches (6–8 pieces depending on pan size), dip each fish piece into the batter to fully coat, letting excess drip off briefly. If using breadcrumbs, press the battered piece into the breadcrumbs to coat. Carefully lower pieces into the hot oil with a slotted spoon or tongs; do not overcrowd. Fry for 2.5–4 minutes, turning once, until golden brown and cooked through (internal temperature 145°F / 63°C, flesh opaque and flakes easily). Adjust heat to maintain oil temperature.
Drain and finish
Use a slotted spoon to transfer fried bites to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with a pinch of salt while still hot. Repeat with remaining fish pieces.
Serve
Serve the fish bites hot with lemon wedges and the prepared tartar sauce on the side.
Tartar Sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon chopped fresh parsley, 1 teaspoon lemon juice and 1 teaspoon Dijon mustard. Stir until smooth. Season with 1/4 tsp black pepper and 1/4 tsp salt, taste and adjust acidity or salt as desired. Refrigerate for at least 10 minutes to let flavors meld before serving.