Description
This Crispy Fish Batter recipe creates a light, crunchy coating perfect for frying fish fillets like cod, haddock, or tilapia. Made with a blend of all-purpose flour, cornstarch, baking powder, and cold sparkling water or beer, it produces a golden, crispy texture that’s ideal for classic British-style fried fish dishes.
Ingredients
Scale
Batter Ingredients
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup cold sparkling water (or cold beer for beer batter)
- 1 tablespoon vinegar or lemon juice
Additional Ingredients
- Additional flour for dredging
- Fish fillets (such as cod, haddock, or tilapia), quantity as desired
- Oil for frying (enough to maintain 350°F/175°C)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Slowly add the cold sparkling water and vinegar or lemon juice, whisking until just combined. The batter should be smooth with some small lumps but avoid overmixing. Let the batter rest for 10 to 15 minutes to improve texture.
- Prepare the Fish: While the batter rests, pat the fish fillets dry thoroughly using paper towels. Lightly dredge each fillet in additional flour, shaking off any excess. This step helps the batter adhere better to the fish.
- Batter the Fish: Dip each floured fish fillet into the prepared batter, allowing any excess to drip off. Be careful to coat the fish evenly for a consistent crispy coating.
- Heat the Oil and Fry: Heat oil in a deep pan or fryer to 350°F (175°C). Carefully lower the battered fish fillets into the hot oil, frying in batches to avoid overcrowding. Fry for 4 to 6 minutes until the batter is golden brown and crispy, and the fish is cooked through.
- Drain and Serve: Use a slotted spoon to remove the fried fish from the oil and place them on paper towels to drain excess oil. Serve immediately for the best crispiness and flavor.
Notes
- Keep the batter cold for the crispiest results.
- For extra crunch and flavor, add a pinch of paprika or cayenne pepper to the batter.
- This batter works well with white fish varieties like cod, haddock, or tilapia.
- Maintain oil temperature to ensure even frying and prevent greasy results.
