Fish and Rings 

In a large bowl, whisk together all-purpose flour, baking powder, salt, and black pepper.

Slowly pour in 240 ml of cold sparkling water while whisking, until a smooth batter is formed. The batter should have a thick consistency that coats the back of a spoon. Set the batter aside.

Heat vegetable oil in a deep fryer or large pot to about 180°C.

Rinse the fish fillets under cold water and pat them dry with paper towels.

Dip each fish fillet into the batter, ensuring it is evenly coated, and carefully place it into the hot oil. Fry a few fillets at a time, depending on the size of your fryer or pot, to avoid overcrowding.

Fry the fish fillets for about 4-5 minutes on each side until they are golden brown and cooked through. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Meanwhile, deep-fry the Crispy Rings in the hot oil according to the instructions on pack until they are crispy and golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Season with Santa Maria Dill and salt as needed.