Looking for that perfect golden, crispy fried fish that tastes like a treat from your favorite seafood joint? This recipe guarantees a crunchy, flavorful batter that clings to tender white fish fillets. Whether you’re planning a casual family dinner or a fish fry for friends, this dish will be a crowd-pleaser!
Ingredients:
Fish:
- 4–6 white fish fillets (cod, haddock, or tilapia)
Batter:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (for a mild smoky flavor and color)
- 1/2 teaspoon garlic powder (for subtle depth)
- 1/2 teaspoon onion powder (for a savory kick)
- 1 egg (acts as a binder for the batter)
- 1 cup cold water or club soda (club soda enhances crispiness)
For Frying:
- Vegetable oil (enough for deep frying; about 2–3 inches in your skillet or fryer)
Optional Garnishes and Sides:
- Lemon wedges
- Tartar sauce or malt vinegar
- Coleslaw, fries, or steamed vegetables for serving
Directions:
- Prep the Fish:
Begin by patting the fish fillets completely dry with paper towels. This step is crucial because any moisture on the fish can cause the batter to slip off during frying. If your fillets have thin edges, trim them slightly to ensure even cooking. - Prepare the Batter:
In a large mixing bowl, combine the dry ingredients: all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and onion powder. Mix these together thoroughly to distribute the flavors evenly.
In a separate small bowl, beat the egg lightly, then add it to the dry mixture. Slowly whisk in the cold water (or club soda) a little at a time, making sure to achieve a smooth batter with a thick, pancake-like consistency. If the batter feels too thick, add more liquid a tablespoon at a time until it coats the back of a spoon. - Heat the Oil:
In a deep skillet, heavy-bottomed pan, or deep fryer, pour in enough vegetable oil to reach about 2–3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). A kitchen thermometer is the most accurate way to measure, but if you don’t have one, drop a small amount of batter into the oil. If it sizzles immediately and floats to the surface, the oil is ready. - Coat the Fish:
Working one fillet at a time, dip the fish into the batter, ensuring it’s completely coated on all sides. Lift the fish out of the batter and let any excess drip off for a few seconds before carefully placing it into the hot oil. - Fry the Fish:
Fry the fillets in small batches (2–3 at a time, depending on the size of your pan) to avoid overcrowding, which can lower the oil temperature and make the fish soggy. Cook each piece for 4–5 minutes on one side, then flip and fry for another 4–5 minutes. The fish is ready when the exterior is golden brown, crispy, and the internal temperature of the fish reads 145°F (63°C).
Once cooked, remove the fillets from the oil with a slotted spoon and place them on a plate lined with paper towels to absorb any excess grease. - Serve and Enjoy:
Serve the fried fish immediately while it’s hot and crispy. Garnish with lemon wedges for a burst of freshness, and pair with tartar sauce, malt vinegar, or your favorite dipping sauce. Add classic sides like fries, creamy coleslaw, or lightly steamed vegetables for a complete meal.
Pro Tips:
- Extra Crispy Batter: Use club soda instead of water for a light and airy texture. The carbonation creates tiny air pockets in the batter, which makes it super crispy.
- Oil Maintenance: Keep the oil temperature consistent throughout frying. If the oil gets too cool, the fish may become greasy; if too hot, the batter can burn.
- Leftovers: Reheat any leftovers in a 375°F (190°C) oven for 10 minutes to restore crispiness. Avoid microwaving, as this makes the fish soggy.
Nutritional Information:
- ⏰ Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
- 🔥 Kcal: 380 kcal per serving | 🍽️ Servings: 4
Perfect Pairings:
- Classic: Fries and coleslaw
- Comforting: Mashed potatoes and steamed green beans
- Bold: Garlic aioli and spicy roasted vegetables