Description
This Crispy Fish Batter recipe delivers perfectly golden and crunchy fried fish fillets with a light and airy batter made from simple pantry ingredients and sparkling water. Ideal for classic fish and chips or as a versatile coating for seafood and vegetables, this batter fries up beautifully crispy and flavorful every time.
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
Wet Ingredients
- 1 cup cold sparkling water (more as needed)
- 1 large egg
Main Ingredients
- 1 1/2 pounds white fish fillets (such as cod or haddock), cut into portions and patted dry
- Vegetable oil for frying
Instructions
- Prepare the dry mixture: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika until well combined.
- Mix the wet ingredients: In a separate bowl, beat the egg and then mix it with the cold sparkling water, ensuring it is well incorporated.
- Form the batter: Slowly pour the wet mixture into the dry ingredients while whisking continuously until a smooth batter forms. If the batter is too thick, add a little more sparkling water until it reaches the consistency of heavy cream for optimal coating.
- Heat the oil: Heat vegetable oil in a deep fryer or deep skillet to 350°F (175°C). The oil should be hot enough to sizzle the batter immediately when dipped.
- Batter the fish: Dip each fish fillet into the prepared batter, allowing any excess to drip off to avoid clumps of batter in the oil.
- Fry the fish: Carefully lower the battered fish into the hot oil in batches to avoid overcrowding. Fry the fillets for 5–7 minutes or until they are golden brown and crispy, turning once halfway through the cooking time to ensure even browning.
- Drain and serve: Remove the fried fish with a slotted spoon and place it on a wire rack or paper towels to drain excess oil. Serve hot with lemon wedges and tartar sauce for a classic finish.
Notes
- For an extra crispy texture, ensure the sparkling water is ice cold before mixing the batter.
- Chilling the batter for 20 minutes before use can improve crispiness and texture.
- This batter can also be used effectively for frying shrimp or vegetables, offering versatile application.
