Description
This Crispy Fish Batter recipe yields a light, crunchy coating perfect for frying fish fillets like cod, haddock, or tilapia. The batter combines all-purpose flour, cornstarch, baking powder, and seasonings with cold sparkling water or beer to achieve the ideal consistency for a crispy finish. Quick to prepare and easy to use, this batter is perfect for making classic fish and chips or any fried fish dish.
Ingredients
Batter Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1 cup cold sparkling water or cold beer
- 1 tbsp olive oil (optional, for extra crispiness)
Other Ingredients
- Fish fillets (such as cod, haddock, or tilapia), patted dry
- Vegetable oil for frying
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and garlic powder if using. Stir well until the dry ingredients are evenly mixed.
- Make the Batter: Slowly pour in the cold sparkling water or beer while whisking continuously. Mix until the batter is smooth and coats the back of a spoon but is still pourable. Adjust consistency by adding more water if necessary.
- Add Olive Oil (Optional): Stir in olive oil to the batter to enhance crispiness once fried.
- Heat Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Use enough oil to fully submerge the fish fillets during frying.
- Coat Fish Fillets: Dip each patted-dry fish fillet into the batter, ensuring it is fully coated.
- Fry the Fish: Carefully lower the battered fillets into the hot oil. Fry for 4-6 minutes or until the coating is golden brown and crispy, turning once to cook evenly.
- Drain Excess Oil: Remove the fish from the oil and place on a plate lined with paper towels to drain excess oil.
- Serve: Serve the crispy fish immediately with your favorite dipping sauces or alongside chips for a traditional fish and chips meal.
Notes
- Use cold sparkling water or beer to keep the batter light and crispy.
- Ensure fish fillets are patted dry before coating to help the batter stick better.
- Maintain oil temperature around 350°F (175°C) for optimal frying; too low and the batter will absorb oil, too high and it will burn quickly.
- Olive oil in the batter is optional but adds extra crispiness.
- Use a thermometer to monitor oil temperature if possible.
- Consume fried fish immediately for best texture and flavor.
