Description
This Crispy Fish Batter recipe creates a light, golden, and crunchy coating perfect for white fish fillets such as cod or haddock. Using a combination of flour, cornstarch, baking powder, and cold sparkling water, the batter achieves a delicate crispiness when fried. Ideal for a quick and flavorful fish fry, this recipe promises a satisfying texture and a deliciously seasoned finish.
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.)
For Frying
- Oil for frying (enough to deep fry, approx. 3-4 cups vegetable or canola oil)
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 in; it should sizzle and float, indicating 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 evenly combined. Gradually pour in the cold sparkling water while whisking continuously to form a smooth, lump-free batter with a lightly thick consistency.
- Prep the Fish: Pat the white fish fillets dry thoroughly using paper towels to remove excess moisture, which helps the batter adhere better and ensures crispiness when fried.
- Dip the Fish: Coat each fish fillet in the prepared batter, letting any excess batter drip off to ensure an even and light coating that will fry crisp.
- Fry the Fish: Carefully place the battered fish fillets into the hot oil, frying them for about 4 to 6 minutes per side. Fry until the exterior is golden brown and crispy, and the fish is cooked through.
- Drain and Serve: Remove the fish from the oil and place on paper towels to drain any excess oil. Serve immediately while hot, garnished optionally with a slice of lemon or your favorite dipping sauce for added flavor.
Notes
- Using cold sparkling water in the batter helps achieve a lighter, crispier texture.
- Ensure the oil temperature remains steady at 350°F to prevent greasy fish and achieve optimal crispiness.
- Patting the fish dry before battering is crucial to help the batter stick well.
- Use a neutral oil with a high smoke point (like vegetable or canola oil) for frying.
- Serve the crispy fish immediately for the best texture and flavor.
