Crispy Fish Batter Recipe

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Crispy Fish Batter Recipe

Why You’ll Love This Recipe

  • Light & Crunchy: This batter creates the perfect crispy coating, balancing crunch and flavor without overpowering the delicate fish.
  • Versatile: Whether you’re frying up fish fillets, shrimp, or using it for fish tacos, this batter works with any firm white fish like cod, tilapia, or haddock.
  • Simple & Foolproof: Easy to make with common ingredients and a straightforward method. It’s perfect for beginners and seasoned cooks alike!

Ingredients

For the Batter:

  • 1 cup all-purpose flour (or gluten-free flour blend for a GF option)
  • ¼ cup cornstarch (adds extra crispiness)
  • 1 teaspoon baking powder (for light, airy texture)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (optional, for added flavor)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cold sparkling water or beer (beer adds depth; sparkling water keeps it light)
  • 1 large egg (optional, for richer batter)

For Frying:

  • Vegetable oil, canola oil, or peanut oil (enough for deep frying)
  • 1–1.5 lbs firm white fish fillets (cut into strips or bite-sized pieces)

Optional Seasoning for Serving:

  • Lemon wedges
  • Tartar sauce
  • Hot sauce
  • Fresh herbs like parsley or cilantro

Instructions

Step 1: Prepare the Fish

  • Pat the fish dry with paper towels to remove excess moisture. This ensures better batter adhesion and crispiness.
  • Cut the fish into evenly sized strips or chunks.

Step 2: Make the Batter

  • In a large mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper.
  • Add the cold sparkling water (or beer) and whisk until smooth, with no lumps. The batter should have a pancake-like consistency. If using an egg, beat it into the batter now.
  • Let the batter rest for 5–10 minutes while you heat the oil. Cold batter helps achieve a crispier coating.

Step 3: Heat the Oil

  • Pour enough oil into a deep skillet, Dutch oven, or fryer to reach about 2 inches in depth. Heat to 350°F–375°F (175°C–190°C). Use a thermometer to monitor.
  • If you don’t have a thermometer, test the oil by dropping in a small amount of batter—it should sizzle immediately and float to the surface.

Step 4: Coat and Fry the Fish

  • Dip each piece of fish into the batter, making sure it’s fully coated. Allow any excess batter to drip off before carefully lowering it into the hot oil.
  • Fry the fish in batches, avoiding overcrowding, which can lower the oil temperature and make the batter soggy. Cook for 3–5 minutes per side or until golden brown and crispy, with the fish cooked through (internal temperature should reach 145°F/63°C).
  • Remove the fish from the oil using a slotted spoon or tongs and place on a wire rack or paper towels to drain excess oil.

Step 5: Serve and Enjoy

  • Serve the crispy fish immediately with lemon wedges, tartar sauce, or your favorite dipping sauces.
  • Garnish with fresh herbs like parsley or cilantro for a pop of color and freshness.

Tips for Success

  • Keep It Cold: For maximum crispiness, make sure both the batter and fish are as cold as possible before frying.
  • Double Dredge (Optional): For extra crispiness, lightly coat the fish in flour before dipping it in the batter.
  • Oil Temperature: Keeping the oil at the right temperature is key. If it’s too low, the batter will absorb too much oil; if it’s too high, the fish will burn on the outside before cooking through.
  • Gluten-Free Option: Use a gluten-free flour blend and check that your spices are gluten-free.

Why You’ll Love This Batter

This crispy fish batter delivers a satisfying crunch that perfectly complements the tender fish inside. Whether you’re frying up a casual meal or preparing a seafood feast, it’s sure to impress. Serve with your favorite sides like fries, coleslaw, or grilled veggies for a complete and delicious dish. It’s comfort food at its finest!

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