NOTE: BE SURE TO USE BATTER RIGHT AWAY ONCE MIXED. I USE TRADEWINDS BRAND GROUND CELERY SALT, SOLD IN SMART & FINAL STORES. (STEP ONE): THAW fresh fish if frozen; CUT filets into 3-inch x 4 inch pieces.
POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 350°F.
MEASURE all DRY BATTER AND DREDGING ingredients into a large resealable container (3 cups self-rising flour, 4 tablespoons cornstarch, 2 teaspoons granulated sugar, 1 teaspoon Accent seasoning, 1/2 teaspoon fine flake sea salt, 1/2 teaspoon ground celery salt, 1/2 teaspoon ground paprika, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground fennel, 1/4 teaspoon garlic powder, 1/4 teaspoon ground tarragon, 1/4 teaspoon white pepper, 1/8 teaspoon cayenne pepper, 1/8 teaspoon onion powder); SHAKE mixture well to blend; REMOVE 2 level cups of mixture and transfer into a large bowl for the BATTER.
INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, avoiding over-mixing: 1 3/4 cups water (or club soda, if using non-leavened flour), and 2 tablespoons lemon juice.
RINSE thawed fresh boneless white fish; BLOT lightly with absorbent paper.
POUR the remaining DREDGING mixture into a wide shallow baking dish; COAT the fish very lightly on all sides with the DREDGING, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary).
DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; DROP battered fish slowly and carefully into the preheated fryer.
DEEP-FRY fish in preheated 350°F canola oil without overcrowding until breading is golden, and fish is tender-flaky (usually the fish will float when done); PLACE cooked fish on absorbent paper to drain (keep filets warmed if necessary, in a preheated 170 F oven); REPEAT frying process with remaining fish.
ALLOW hot fried fish to cool slightly before serving; SERVE with fresh lemon slices and desired condiments -- tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar.
SERVE and enjoy!