Fried Cod With Diced Watermelon Chutney

Cut each fish fillet into two pieces.  Season with salt and pepper.

In shallow bowl, combine flour, cornstarch, baking powder, baking soda and 1 teaspoon salt for the batter; set aside.

For chutney: In large saucepan, combine onion, vinegar and sugar. Cook over medium heat until reduced by three-quarters.  Add watermelon and Fresno chile; continue to cook for 5 more minutes until thickened. Cool; stir in mint and cilantro. Strain any excess liquid as needed.

For tartar sauce: Squeeze any excess water from watermelon rind. In bowl, combine all ingredients and mix well. Refrigerate until needed.

For fish:  In mixing bowl, measure sparkling water and lemon juice. Stir in reserved flour mixture until just blended; do not overmix. Dry fish well, coat with flour, and dip into batter; set aside.

Into deep fryer or saucepan, pour oil so that it reaches halfway up sides; heat to 350°F. Place fish into the hot oil and fry until golden brown, about 3 to 4 minutes. Season with salt while warm.

Serve fish with tartar sauce and the chutney. Garnish plate with watermelon slices.