Ingredients

• 8 cups vegetable oil
• 1/2 teaspoon smoked paprika (sweet or hot)* or 1 teaspoon regular paprika (sweet or hot)
• 2 pounds sole fillets
• 3/4 cup all-purpose flour
• 1 cup chilled fresh seltzer or club soda
• Special equipment: a deep-fat thermometer

Instructions

1. Heat oil in a 4-quart heavy pot over moderate heat until thermometer registers 375°F.
2. Stir together 1 tablespoon salt and half of paprika in a small bowl.
3. Make batter and fry fish: Pat sole dry, then cut crosswise on a diagonal into 1/2-inch-wide strips. Whisk together flour, remaining paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then whisk in seltzer. Working with 6 pieces at a time, dip fish in batter to coat, shaking off excess, and fry, turning occasionally, until golden brown and fish is just cooked through (cut a piece open to test), 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then sprinkle with some of paprika salt. Skim any bits of fried batter from pot and return oil to 375°F between batches. Serve remaining paprika salt on the side for dipping.
4. Pat sole dry, then cut crosswise on a diagonal into 1/2-inch-wide strips. Whisk together flour, remaining paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then whisk in seltzer. Working with 6 pieces at a time, dip fish in batter to coat, shaking off excess, and fry, turning occasionally, until golden brown and fish is just cooked through (cut a piece open to test), 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then sprinkle with some of paprika salt. Skim any bits of fried batter from pot and return oil to 375°F between batches.
5. Serve remaining paprika salt on the side for dipping.
6. Available at Formaggio Kitchen (888-212-32244) and Tienda.com.