Description
Learn how to make fish that stays crispy, golden, and irresistible long enough to snap a photo and enjoy every crunchy bite. This batter uses a secret mix of flours, a fizzy liquid, and a few simple tricks to create a light, airy coating that clings perfectly to firm white fish. Perfect for classic fish & chips, tacos, or any weeknight craving.
Ingredients
Dry Mix:
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1 cup all-purpose flour (or swap ¼ cup for rye or whole wheat pastry flour)
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½ cup cornstarch (secret to lasting crisp!)
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1 tsp baking powder
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika (optional; smoked paprika adds depth)
Wet Mix:
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1 cup cold sparkling water or club soda (or chilled light beer)
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1 egg (optional; for richer, more substantial coating)
Fish & Frying:
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1–1.5 lbs firm white fish fillets (cod, haddock, halibut, or tilapia; ¾–1-inch thick)
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Neutral oil for frying (peanut, avocado, canola, or vegetable), ~1.5 inches deep
Instructions
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Mix Dry Ingredients:
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Whisk together flour, cornstarch, baking powder, salt, pepper, and paprika in a large bowl.
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Add Wet Ingredients:
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Make a well in the center. Gradually pour in sparkling water and egg (if using), whisking gently.
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Stop whisking when just combined; lumps are okay. Batter should be like thin pancake batter.
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Prep the Fish:
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Pat fillets completely dry.
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Lightly dust with plain flour to help batter stick.
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Heat the Oil:
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Heat oil in a heavy-bottomed Dutch oven or deep skillet to 375°F (190°C).
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No thermometer? Test with a wooden chopstick—vigorous bubbles indicate readiness.
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Batter & Fry:
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Dip fish into batter, letting excess drip off.
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Carefully lay in hot oil; don’t overcrowd.
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Fry 4–6 min, turning once, until golden brown and crisp.
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Drain Properly:
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Use a wire rack over a baking sheet to drain; avoids soggy bottoms. Let rest ~1 min.
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Serving Suggestions
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Classic Fish & Chips: Serve with fries, lemon wedges, tartar sauce, malt vinegar.
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Fish Tacos: Flake into warm tortillas, top with cabbage slaw, lime crema, and cilantro.
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Light & Fresh: Pair with lemon-dressed arugula, cucumber salad, or roasted vegetables.
Notes
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Gluten-Free: Swap AP flour for a 1:1 gluten-free blend. Cornstarch keeps it crisp.
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Spicy: Add 1 tsp chili powder, ½ tsp garlic powder, and a pinch of cayenne to dry mix.
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Herb & Citrus: Add zest of 1 lemon or lime + 2 tbsp chopped dill or parsley to batter.
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Tempura-Style: Use only cornstarch (1.5 cups) + very cold seltzer. Fry immediately for a delicate, airy coating.
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Air Fryer: Spray battered fish generously; air fry 400°F for 10–12 min, flipping halfway. Slightly less crisp than deep-fried.