Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　

Ingredients

Serves 4 main-course or 6 hors d'oeuvre servings

　　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

　　

Heat oil and make paprika salt:

Step 1

Heat oil in a 4-quart heavy pot over moderate heat until thermometer registers 375°F.

　　

Step 2

Stir together 1 tablespoon salt and half of paprika in a small bowl.

　　

Make batter and fry fish:

Step 3

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.

　　

Step 4

Serve remaining paprika salt on the side for dipping.

　　

Step 5

Available at Formaggio Kitchen (888-212-32244) and Tienda.com.