Season fish with salt, 2 tablespoons coriander, half the chilli, lime zest, and paprika.
Let the fish marinate for at least 30 minutes in the refrigerator.
Simmer wine, vinegar, sugar, and 100ml water in a pan.
Pour hot liquid over carrots, shallot, garlic, and green chilli.
Submerge vegetables with cling film and allow them to cool.
Whisk flour, cornflour, salt, and soda water to create a chilled batter.
Heat oil in a deep fryer to 180°C.
Dust fish pieces in flour, dip into batter, and fry for 2 minutes.
Drain carrots, discard garlic, and mix with remaining coriander, onions, and rapeseed oil.
Serve the crispy fish immediately with the pickled carrot salad.