Cut 1 pound of white fish fillets into thick strips measuring about 1x3 inches. For easier cutting, chill the fish for 10 minutes before slicing. Pat dry with paper towels to eliminate excess moisture.

Sprinkle the fish strips with 1 teaspoon salt and 1/2 teaspoon black pepper. Let them rest uncovered in the refrigerator for 10 minutes to enhance flavor and help the batter adhere better.

In a bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, and 1 teaspoon baking powder. Gradually whisk in 1 1/4 cups of ice-cold sparkling water until a lumpy batter forms. Chill in the fridge for 15 minutes.

In a deep pot, heat vegetable oil to 350°F, using an instant-read thermometer to keep the temperature consistent.

Dip each fish strip into the chilled batter, ensuring excess batter drips off. Fry in batches of 3-4 for about 3-4 minutes, or until golden brown.

Carefully place the fried goujons on a wire rack to cool.

Blend together 1 cup parsley, 1/2 cup cilantro, 2 garlic cloves, 1/4 cup olive oil, 2 tablespoons lime juice, and 1 teaspoon vinegar until smooth. Adjust salt to taste.

Garnish your crispy goujons with chopped parsley and lime wedges before serving.