Description
This Crispy Fish Batter recipe yields perfectly golden and crunchy fish fillets ideal for a delicious and satisfying meal. Using a combination of all-purpose flour, cornstarch, baking powder, and cold sparkling water, the batter creates a light, airy coating that crisps up beautifully when fried. Perfect with cod, haddock, or any white fish, this quick and easy recipe is great for family dinners or casual gatherings.
Ingredients
Scale
Batter
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ¾ cup cold sparkling water
Fish and Frying
- 1 lb white fish fillets (cod, haddock, or similar)
- Oil for frying (enough to deep fry)
Instructions
- Heat the Oil: Heat oil in a deep pan to 350°F (175°C). Test the oil by dropping a small amount of batter into it; the batter should sizzle and float when the oil is ready for frying.
- Prepare the Batter: In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and paprika until well combined. Gradually pour in the cold sparkling water while whisking to create a smooth, lump-free batter.
- Prep the Fish: Pat the fish fillets dry thoroughly with paper towels to remove any moisture, which helps the batter stick better and prevents oil splatters.
- Dip the Fish: Fully coat each fish fillet in the prepared batter, allowing any excess to drip off to avoid clumps forming during frying.
- Fry the Fish: Carefully place the battered fish fillets into the hot oil. Fry each side for 4 to 6 minutes or until the batter is golden brown and crispy, and the fish is cooked through.
- Drain and Serve: Remove the fried fish from the oil and place on paper towels to drain excess oil. Serve immediately with lemon wedges or your choice of dipping sauce for best flavor and texture.
Notes
- Ensure the oil temperature stays constant at 350°F (175°C) for even frying and crispiness.
- Using cold sparkling water in the batter helps create a lighter, crispier texture.
- Patting the fish dry is essential to prevent the batter from sliding off or oil splattering.
- Cook fish in batches if necessary to avoid overcrowding the pan, which can lower oil temperature.
- Serve immediately after frying for optimal crispiness, as the coating can soften if left to sit.
