Description
Achieve the ultimate crispy and golden fish batter with this simple and foolproof recipe. Light, airy, and crunchy, this batter is perfect for fish fries, fish and chips, or seafood lovers!
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- ½ cup (60g) cornstarch (for extra crispiness)
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ tsp paprika (for color and flavor)
- 1 cup (240ml) cold sparkling water or beer (for a light, airy batter)
- 1 egg (optional, for extra binding and crispiness)
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
Prepare the Batter:
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika.
- Gradually add the cold sparkling water or beer while whisking until a smooth, slightly thick batter forms. If using, beat in the egg for extra crispiness.
Heat the Oil:
- In a deep frying pan or pot, heat about 2-3 inches of oil to 350°F (175°C).
Coat the Fish:
- Pat the fish fillets dry with paper towels. Lightly dust them with flour to help the batter stick.
- Dip each fillet into the batter, ensuring an even coating.
Fry the Fish:
- Carefully place the battered fish into the hot oil. Fry for 3-5 minutes per side, or until golden brown and crispy.
- Fry in batches to avoid overcrowding the pan.
Drain and Serve:
- Remove fish and place on a wire rack or paper towels to drain excess oil.
- Serve immediately with lemon wedges, tartar sauce, or your favorite side dishes.
Notes
- Use cold liquid (sparkling water or beer) to create a light, airy texture.
- Do not overmix the batter—small lumps are fine! Overmixing can make the batter dense.
- For extra crunch, double fry the fish by frying it once, letting it rest, and frying it again for a minute.
- Best fish options: Cod, haddock, pollock, tilapia, or halibut.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Main Dish
- Method: Deep-Fry
- Cuisine: British / Seafood
Keywords: crispy fish batter, fried fish, fish and chips, seafood batter