Crispy Coated Fish

Cut the fish fillets into thin slices and put aside. In a bowl, combine the flour, corn flour, salt, black pepper, and red paprika powder. In another bowl, whisk the eggs and add the soda water or cold water. Mix well. Heat the vegetable oil in a pan. Make sure the oil is sufficiently hot. First coat the fish slices in the dry mixture, then dip them into the wet mixture, and coat again with the dry mixture. Carefully place the fish into the hot oil and fry for approximately 3–4 minutes on each side until golden in color. Transfer the fried fish to a plate lined with paper towels and allow excess oil to drain. Serve hot with sliced lemon, tartar sauce, or hot sauce on the side.