Description
This Batter-Dipped Fried Fish recipe features flaky white fish fillets coated in a light, crispy batter made from sparkling water and a blend of dry ingredients. Perfectly fried to golden brown, this dish is ideal served with lemon wedges and tartar sauce for a classic, satisfying meal.
Ingredients
Scale
Fish and Coating
- 1½ pounds white fish fillets (like cod, haddock, or tilapia), cut into portions
- 1 cup all-purpose flour (plus extra for dredging)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Batter
- 1 cup cold sparkling water or club soda
Frying
- Vegetable oil for frying (about 2 inches deep)
Serving
- Lemon wedges
- Tartar sauce
Instructions
- Prepare the Fish: Pat the fish dry using paper towels to remove excess moisture. Lightly season each portion with salt and pepper, then dredge the pieces lightly in all-purpose flour. Set the floured fish aside on a plate.
- Make the Batter: In a medium bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, paprika, and garlic powder. Slowly pour in the cold sparkling water while whisking continuously until the batter reaches a smooth, slightly thick consistency similar to pancake batter. Allow the batter to rest for 5 to 10 minutes as you heat the oil.
- Heat the Oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), ensuring it reaches the proper frying temperature for a crispy result.
- Batter-Dip and Fry: Dip each floured piece of fish into the batter, letting any excess drip back into the bowl. Carefully lower the battered fish into the hot oil, frying 2 to 3 pieces at a time to avoid overcrowding. Cook for 3 to 4 minutes per side until the fish is golden brown and crispy.
- Drain and Serve: Use a slotted spoon to transfer the fried fish to a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and tartar sauce or your preferred dipping sauces.
Notes
- Keep the batter cold for a crispier texture.
- For a beer-battered variation, substitute the sparkling water with cold beer.
- This dish pairs exceptionally well with fries or classic coleslaw to create a traditional fish and chips meal.
