For the dough, mix the flour with the white wine until smooth. Add the kirsch and the salt and let the dough rest for at least 1/2 hour with the lid closed. Spread the fish fillets on a large plate. Cut very large fillets in half or into wide strips, if desired. Sprinkle with the juice of one lemon, season with paprika, salt, pepper and the chopped dill. Leave to marinate for about 15 minutes. Lightly dry the fish fillets with kitchen roll. Put them in portions through the batter and fry them in hot oil until golden. Quarter the lemons and serve with the fried fish fillets. Serve with boiled potatoes with a mayo or possibly a tartar sauce.
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