Why You’ll Love This Recipe
It’s quick to make with simple ingredients. You get restaurant-quality fried fish at home. It pairs perfectly with fries, hush puppies, or coleslaw. The batter can be used on a variety of foods. It satisfies that deep-fried comfort food craving.
Kitchen Equipment You’ll Need
Mixing bowl
Whisk
Deep frying pan or Dutch oven
Slotted spoon or spider strainer
Paper towels
Tongs or metal spatula
Thermometer (optional but recommended)
Tips for Success
Use cold water or club soda to keep the batter light. Make sure oil is hot enough—around 350°F. Don’t overcrowd the pan, or the temperature will drop. Let battered fish rest briefly before frying for better adhesion.
Ingredients
1 cup all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon sugar
¼ teaspoon onion powder
¼ teaspoon paprika
1 cup cold water (or club soda for extra crispiness)
1½ lbs white fish fillets (cod, pollock, or haddock)
Oil, for frying
Directions
- In a large mixing bowl, whisk together flour, cornstarch, baking powder, salt, sugar, onion powder, and paprika.
- Gradually add cold water or club soda while whisking until a smooth batter forms. It should be thick enough to coat the back of a spoon.
- Pat fish fillets dry and cut into smaller pieces if desired.
- Heat oil in a deep skillet or pot to 350°F.
- Dip each piece of fish into the batter, allowing excess to drip off slightly.
- Carefully place into hot oil and fry for 3–4 minutes per side until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels. Serve hot.
Additional Tips or Variations
Add a dash of cayenne or black pepper for a spicier kick. For extra crunch, double-dip the fish in dry flour before the batter. Try the batter on shrimp, onion rings, or zucchini. Serve with tartar sauce, lemon wedges, or malt vinegar for the full experience.