Season the fish with salt and pepper. In a bowl, mix the flour with paprika and baking soda. Add the sparkling water and mix well. Add the egg and continue whisking by hand until the batter is semi-liquid, not too runny or thick. Adjust the amount of sparkling water as needed to achieve the right consistency. Heat oil in a deep pan and test the temperature with a bit of batter; if it fries quickly, it's ready.

Dip the fish strips into the batter one by one and place them in the hot oil. Fry for about 3 minutes on each side or until golden, but not brown. Drain and serve with pico de gallo.

For the pico de gallo, mix all the chopped ingredients. Add lime juice, salt, pepper, and chili powder. Peel the orange, remove the segments from the skin and seeds, dice, and mix with the other ingredients. Adjust seasoning and it's ready.