Description
This classic Batter Dipped Fried Fish recipe features tender white fish fillets coated in a light, crispy batter made from sparkling water, flour, and spices. Perfectly fried to golden perfection and served with tangy lemon wedges and creamy tartar sauce, it’s an irresistible dish ideal for a comforting meal or a traditional fish and chips experience.
Ingredients
Scale
Fish and Seasoning
- 1½ pounds white fish fillets (cod, haddock, or tilapia)
- Salt and pepper, to taste
Batter
- 1 cup all-purpose flour (plus extra for dredging)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 cup cold sparkling water or club soda
For Frying and Serving
- Vegetable oil, for frying
- Lemon wedges, for serving
- Tartar sauce, for serving
Instructions
- Prepare the Fish: Pat the fish fillets dry thoroughly with paper towels to remove excess moisture. Season them lightly with salt and pepper on both sides to enhance flavor before coating.
- Make the Batter: In a large bowl, whisk together 1 cup of all-purpose flour, cornstarch, baking powder, garlic powder, paprika, and ½ teaspoon salt. Gradually pour in the cold sparkling water while whisking continuously until the batter is smooth, slightly thick, and free of lumps.
- Heat the Oil: Pour 2 to 3 inches of vegetable oil into a deep skillet or Dutch oven. Heat the oil to 350°F (175°C), using a thermometer to maintain a consistent temperature ideal for frying.
- Dredge and Dip: Lightly coat each fish fillet in plain flour, shaking off any excess flour. Then dip each fillet into the prepared batter, ensuring it is fully and evenly coated.
- Fry the Fish: Carefully place the battered fish pieces into the hot oil in batches to avoid overcrowding. Fry each piece for 4 to 5 minutes per side until the batter turns golden brown and crispy, and the fish is cooked through.
- Drain and Serve: Remove the fried fish from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the fish immediately with fresh lemon wedges and tartar sauce for dipping.
Notes
- Keep the batter cold by using cold sparkling water to achieve the crispiest coating possible.
- For extra flavor, consider adding a splash of malt vinegar or hot sauce directly into the batter.
- This recipe is versatile and works wonderfully in fish tacos or as a traditional fish and chips meal.
- Maintain oil temperature to ensure fish cooks evenly and batter becomes crisp without absorbing excess oil.
