Slice the fish filets into thin strips. Season the strips with salt and pepper.
Prepare the batter - add flour into a mixing bowl, then slowly add lime soda while stirring it constantly. Add enough liquid until you get a pancake batter consistency.
Season the batter with salt, fish sauce, ground black pepper, paprika, and sriracha hot sauce. Mix all these ingredients until they’re well incorporated.
Add the fish meat into the batter along with the carrots and green onions. Mix all of them well until all are well coated.
Add oil into a frying pan and heat until a drop of water sizzles in the oil. Spoon the fish cake mixture into half a cup measuring cup and then add to the frying pan and press down to form then into pancake shapes.
Fry them over medium heat for 4 minutes on each side.
Remove the fish cakes to a plate lined with paper towels to drain the excess oil.
Serve with sriracha sauce and/or vinegar to dip them inches.