Crispy Fish Batter
A simple yet flavorful batter that creates a light, crispy coating for any type of fish, perfect for impressing family and friends.
Ingredients
For the Batter
- 1 cup all-purpose flour Provides the main structure of the batter
- 1/2 cup cornstarch Adds crispiness and lightness to the batter
- 1 teaspoon baking powder Helps the batter to rise and become airy
- 1 teaspoon salt Enhances flavor
- 1 teaspoon black pepper Adds subtle heat and flavor
- 1 cup cold sparkling water Keeps batter light and crispy
For the Fish
- 1 pound white fish fillets (cod, haddock, or your favorite) Main ingredient to coat in batter
For Frying
- as needed Oil for frying (vegetable or canola) Used for frying the battered fish
Instructions
Preparation
- Pat the fish fillets dry with paper towels to remove excess moisture. Season them lightly with salt and pepper.
Making the Batter
- In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
- Slowly pour in the cold sparkling water while whisking until the batter is smooth and slightly thick.
Frying the Fish
- In a deep skillet or heavy pan, heat about an inch of oil over medium-high heat.
- To test if the oil is hot enough, drop a small dollop of batter into the oil. If it sizzles and rises to the top, it’s ready!
- Dip each fillet into the batter, coating it evenly. Gently shake off any excess batter before carefully lowering it into the hot oil.
- Fry the fish for about 4-5 minutes on each side or until golden brown and crispy.
- Use tongs or a slotted spoon to flip the fillets carefully.
- Once cooked, transfer the fish to a paper towel-lined plate to drain excess oil.
Serving
- Serve hot with your favorite dipping sauce or side.
Notes
Serve with homemade tartar sauce, lime wedges, or creamy coleslaw. Best served immediately after frying for maximum crispiness. Store leftovers in an airtight container for up to two days and reheat in the oven.