Description
This crispy fish batter recipe creates a light, golden, and crunchy coating perfect for white fish fillets such as cod or haddock. The batter uses a combination of all-purpose flour, cornstarch, baking powder, and cold sparkling water, resulting in an irresistibly crispy texture when fried. Quick to prepare and cook, this dish serves as an excellent option for a satisfying fried fish entrée.
Ingredients
Scale
Batter Ingredients
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ¾ cup cold sparkling water
Fish
- 1 lb white fish fillets (cod, haddock, etc.)
Frying
- Oil for frying
Instructions
- Heat the Oil: Heat oil in a deep pan to 350°F (175°C). Test the temperature by dropping a bit of batter into the oil; it should sizzle immediately and float, indicating the oil is ready for frying.
- Prepare the Batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and paprika until evenly combined. Gradually add the cold sparkling water, mixing continuously to form a smooth, lump-free batter.
- Prep the Fish: Pat the white fish fillets dry thoroughly using paper towels to remove any excess moisture. This step helps the batter adhere properly and ensures crispiness.
- Dip the Fish: Coat each fish fillet evenly with the prepared batter. Let any excess batter drip off to avoid clumpy coating.
- Fry the Fish: Carefully place the battered fish fillets into the preheated hot oil. Fry for approximately 4 to 6 minutes on each side or until the batter turns golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan and lowering the oil temperature.
- Drain and Serve: Remove the fried fish from the oil and place them on paper towels to drain excess oil. Serve immediately, garnished with a slice of lemon or accompanied by your preferred dipping sauce for added flavor.
Notes
- Use cold sparkling water to achieve a light and crispy batter texture.
- Ensure the oil temperature remains steady at 350°F (175°C) to prevent greasy fish.
- Dry fish fillets thoroughly before battering to improve adhesion and crispiness.
- Do not overcrowd the pan while frying for even cooking and consistent crispiness.
- Serve immediately for best texture as the batter tends to soften over time.
