Slice the fish into 1 1/2 inch strips. Put the fish pieces in a plastic bag and add 1 teaspoon of paprika, garlic powder, salt, and pepper. Seal the bag and shake it until the fish is evenly coated. Add 2 tablespoons of flour and shake again to coat the fish.

To make the batter, combine 1 1/4 cups of flour, baking powder, baking soda, the remaining 1/2 teaspoon of paprika, salt, and pepper in a large bowl. Gradually whisk in the ice-cold water until you achieve a pancake batter-like consistency. Add a bit more water if necessary to get the right texture.

Heat the peanut oil in a heavy-bottom skillet over medium heat until it reaches 350°F. Alternatively, you can use an electric deep fryer.

Dip the fish pieces into the batter, ensuring they are fully coated. When the oil is hot, carefully place the fish pieces into the oil one at a time, avoiding overcrowding the pan. Cook the fish in batches, flipping halfway through, for about 8-10 minutes until golden brown and the internal temperature reaches 165°F.

Using tongs, remove the fish from the oil and place them on a wire rack over a baking sheet. Immediately sprinkle with kosher salt to help it adhere to the fish.

Continue frying until all the fish is cooked. Serve with your favorite condiments, such as cocktail sauce, tartar sauce, and lemon wedges.