Description
This Crispy Fish Batter recipe creates a light, crunchy coating perfect for frying your favorite white fish such as cod, haddock, or tilapia. The batter uses a combination of all-purpose flour, cornstarch, and cold sparkling water to achieve a delicate crispiness without heaviness. Optional baking powder helps with puffiness, and an egg can be added for extra richness. Ideal for classic British-inspired fish and chips or any fried fish dish.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Wet Ingredients
- 1 cup cold sparkling water or club soda (more as needed)
- Optional: 1 egg (for extra richness)
For the Fish
- 1 1/2 pounds white fish fillets (such as cod, haddock, or tilapia)
- Salt and pepper, to season
- Additional flour for dredging
- Vegetable oil, for frying (enough for deep frying)
Instructions
- Make the Batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika if using. Slowly pour in the cold sparkling water and the optional egg while whisking continuously until you get a smooth batter. The batter should be like thick pancake batter. Add a splash more water if needed to reach the right consistency.
- Prepare the Fish: Pat the fish fillets dry with paper towels, then season them lightly with salt and pepper. Lightly dredge each piece in flour, shaking off any excess. This helps the batter adhere better.
- Batter the Fish: Dip each floured fish fillet into the prepared batter, coating it completely and evenly.
- Fry the Fish: Heat vegetable oil in a deep pan or fryer to 350–375°F (175–190°C). Carefully lower the battered fish pieces into the hot oil, frying in batches to avoid overcrowding. Fry each batch for about 4–6 minutes, until the batter is golden brown and crispy, and the fish is cooked through.
- Drain and Serve: Remove the fried fish with a slotted spoon and let drain on a wire rack or paper towels to remove excess oil. Serve immediately for the best crispiness.
Notes
- Keep the batter cold and mix it gently to avoid activating gluten, which can make the coating tough.
- Do not overmix the batter; some lumps are okay and help keep it light and airy.
- This batter works best with white, flaky fish such as cod, haddock, or tilapia.
- Use cold sparkling water or club soda for a lighter, crispier texture.
- Maintain oil temperature between 350–375°F for optimal frying results and to prevent greasy batter.
