Fried Whitefish with Watermelon Chutney and Rind Tartar Sauce

• 4, 5-ounce Cod fillets, cut in half
• Salt, to taste
• Pepper, to taste
• 1 ½ cups all-purpose flour
• 1 cup cornstarch
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2-2 ½ cups sparkling water
• 1 teaspoon lemon juice or vinegar

Ingredients

• Flour for coating, as needed
• 2 quarts Vegetable oil

Chutney

• ¾ cup red onion, small dice
• ½ cup rice vinegar
• ½ cup sugar
• 2 cups watermelon, red or yellow, small dice
• 1 Fresno chile, ⅛" slices, seeded
• 1 tablespoon mint, chiffonade
• 1 tablespoon cilantro, chopped

Tartar Sauce

• ½ cup watermelon rind, grated
• 1 cup mayonnaise
• ¼ cup capers, chopped
• ¼ cup dill, chopped
• 1 tablespoon whole grain mustard

Garnish

• Watermelon slices