Description
This Crispy Fish Batter recipe creates a light, golden, and crunchy coating perfect for frying white fish fillets like cod, haddock, or pollock. Made with a crisping blend of flour, cornstarch, and cold sparkling water, this batter ensures a deliciously crispy exterior while keeping the fish moist and tender inside. Ideal for classic fish and chips or any fried seafood dish, this easy-to-make batter also works well with shrimp and vegetables.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Wet Ingredients
- 1 cup cold sparkling water or club soda
- 1 large egg, lightly beaten
Main Ingredient
- 1 pound white fish fillets such as cod, haddock or pollock, cut into pieces
For Frying
- 2 cups vegetable oil
Instructions
- Prepare the Batter: In a large bowl, whisk together all the dry ingredients—the flour, cornstarch, baking powder, salt, paprika, and black pepper to evenly combine the spices and leavening agent.
- Combine Wet Ingredients: In a separate bowl, mix the cold sparkling water and lightly beaten egg. The cold sparkling water helps achieve a light, airy batter.
- Mix Batter: Slowly pour the wet ingredients into the dry mixture while whisking continuously until a smooth, thick batter forms that can coat the back of a spoon.
- Heat Oil: Heat the vegetable oil in a deep skillet or pot to approximately 350°F (175°C), suitable for frying.
- Prepare Fish: Pat the fish pieces dry thoroughly with paper towels to ensure the batter sticks well and prevent excess moisture that can cause oil splatter.
- Batter and Fry Fish: Dip each fish piece into the batter, allowing excess batter to drip off before carefully placing the fish into the hot oil. Fry them in batches for about 4 to 5 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 fish from the oil and place on a paper towel-lined plate to drain excess oil. Serve the crispy fish immediately for best texture and flavor.
Notes
- Ensure sparkling water is very cold for a lighter, crispier batter.
- Do not overcrowd the pan during frying as it will lower the oil temperature and result in soggy batter.
- This batter recipe is versatile and works great for shrimp or vegetables, too.
- Maintain oil temperature at 350°F for optimal crispiness and thorough cooking of the fish.
