Cut the white fish fillets into 1×3 inch strips and chill for about 30 minutes before slicing.

Pat the fish dry with paper towels.

Season the fish with salt and black pepper, and let it rest in the refrigerator for 10 minutes.

In a bowl, whisk together flour, cornstarch, and baking powder, then gradually mix in cold sparkling water until lumpy.

Cover and chill the batter in the refrigerator for at least 15 minutes.

Heat vegetable oil in a deep pot to 350°F (175°C).

Dip each fish strip into the batter, ensuring excess drips off, then fry in batches for 3-4 minutes until golden brown.

Transfer the cooked goujons to a wire rack over a baking sheet.

In a blender, combine parsley, cilantro, garlic, olive oil, lime juice, and vinegar to make the sauce.

Serve the goujons garnished with parsley and lime wedges, alongside the dipping sauce.