Description
This Crispy Fish Batter recipe creates a light, crunchy coating perfect for frying fresh fish fillets. Made with all-purpose flour, cornstarch, baking powder, and a blend of spices, combined with cold sparkling water or beer, this batter fries up golden brown and irresistibly crispy every time, making it an ideal choice for classic American-style fried fish dishes.
Ingredients
Scale
Batter Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 cup cold sparkling water or cold beer
For Frying
- Vegetable oil for frying
Instructions
- Prepare the Batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder until fully combined.
- Add the Liquid: Slowly pour in the cold sparkling water or cold beer while whisking gently just until a smooth batter forms. Be careful not to overmix to keep the batter light and airy.
- Heat the Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C), ensuring there is enough oil to submerge the fish pieces for even frying.
- Prepare the Fish: Pat the fish fillets dry with paper towels to remove excess moisture, which helps the batter adhere better and prevents splattering during frying.
- Batter and Fry: Dip each fish fillet into the batter, allowing any excess to drip off. Carefully lower the battered fish into the hot oil. Fry for 3 to 5 minutes on each side, or until the coating is golden brown and crispy.
- Drain and Serve: Remove the fried fish from the oil using a slotted spoon or tongs, and place on paper towels to drain excess oil. Serve immediately for the best crispy texture.
Notes
- Using very cold sparkling water or beer helps achieve an extra crispy texture.
- Batter the fish just before frying to prevent sogginess.
- Avoid overcrowding the frying pan to maintain the oil temperature and ensure even cooking.
- Patting the fish dry before dipping helps the batter stick better and reduces oil splatter.
