Crispy Fish Batter Recipe
Ingredients:
4 white fish fillets (cod, haddock, or tilapia)
1 ½ cups (190g) all-purpose flour
½ cup (60g) cornstarch
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder (optional)
1 teaspoon paprika (optional)
1 cup (240ml) cold sparkling water (or beer for a beer batter)
1 large egg (optional, for extra richness)
Vegetable oil, for frying
Instructions:
1. Prepare the Fish:
Rinse the fish fillets under cold water and pat them dry with paper towels.
Cut the fish into manageable pieces, if necessary, to ensure even cooking.
Lightly season the fish with a pinch of salt and pepper.
2. Make the Batter:
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika.
Gradually add the cold sparkling water (or beer) to the dry ingredients while whisking continuously. The batter should have a smooth, slightly thick consistency. If using an egg, whisk it into the batter at this stage.
3. Preheat the Oil:
In a deep, heavy-bottomed pan or fryer, heat vegetable oil to 350°F (175°C). Ensure the oil is deep enough to fully submerge the fish.
Use a thermometer to monitor the oil temperature to prevent it from getting too hot or too cold.
4. Coat the Fish:
Lightly dust the fish fillets with a bit of extra flour. This helps the batter adhere better.
Dip each piece of fish into the batter, ensuring it is fully coated. Let any excess batter drip off before frying.
5. Fry the Fish:
Carefully place the battered fish into the hot oil, one piece at a time, to avoid overcrowding the pan.
Fry the fish for 3-5 minutes on each side or until golden brown and crispy. The fish should float to the surface when cooked.
Use a slotted spoon to remove the fish from the oil and place it on a wire rack or paper towels to drain excess oil.
6. Serve:
Serve the crispy fish immediately with your favorite dipping sauces, such as tartar sauce, ketchup, or lemon wedges.
Pair it with fries for a classic fish and chips meal, or serve with a fresh salad for a lighter option.
Tips for Success:
Keep it Cold: Using cold sparkling water or beer ensures a light and crispy batter. Place the batter in the fridge if you’re not frying immediately.
Don’t Overmix: Gently whisk the batter until just combined. Overmixing can make the batter dense.
Oil Temperature: Maintain a consistent oil temperature for even cooking. Fry in batches if needed.
Extra Crunch: Double-dip the fish in the batter for a
thicker, crunchier coating.
Enjoy your homemade crispy fish with its perfectly golden crust!
