I've been making these fish fritters for years, and they never fail to disappear within minutes of hitting the table. There's something incredibly satisfying about that perfect crunch giving way to tender, flaky fish inside. The technique isn't complicated, but getting that golden exterior while keeping the fish moist takes a bit of know-how. The key to really crispy fritters is starting with firm white fish like cod or halibut. I pat the fish completely dry before cutting it into chunks, which helps prevent the oil from splattering and ensures better browning. The batter is where things get interesting. I use a combination of all-purpose flour and cornstarch, which creates an incredibly light and crispy coating. A splash of seltzer water instead of regular water adds extra bubbles that make the batter even crispier. What really sets these apart is the spicy mayo. I make mine with good mayonnaise, sriracha, a squeeze of fresh lemon juice, and just a touch of garlic powder. The heat plays beautifully against the mild fish, and that creamy texture is perfect for dipping. You can adjust the spice level to your liking, but I find that a good kick of heat really wakes up your taste buds. These fritters work beautifully as an appetizer for Shabbat dinner or as a light lunch with a simple salad. I often serve them alongside roasted vegetables or with some pickled cucumbers to cut through the richness. They're best eaten immediately while the coating is still crackling hot, so have your guests ready to dig in as soon as they come out of the oil.