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Crispy Fish Recipe

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★★★★★

4.5 from 82 reviews

This crispy fish recipe delivers golden, crunchy battered white fish fillets perfect for a classic fish and chips meal or a delicious seafood treat. The batter combines flour, cornstarch, baking powder, and sparkling water to create a light, airy coating that crisps up beautifully when deep fried. Simple spices enhance the flavor, and the fish remains tender and moist inside. Serve with lemon wedges, fresh parsley, and malt vinegar for an authentic touch.

Ingredients

Scale

Batter Ingredients

  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (60 g) cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda (optional, for extra crispiness)
  • 1 teaspoon salt
  • 1/2 teaspoon paprika (optional, for flavor)
  • 1/4 teaspoon garlic powder (optional)
  • 1 cup (240 ml) sparkling water or club soda (chilled)
  • 1 large egg yolk

For Frying

  • 4 fillets of white fish (e.g., cod, haddock, tilapia, or pollock)
  • 1 cup (120 g) all-purpose flour (for dredging)
  • Vegetable oil (enough for deep frying, such as canola or sunflower oil)

Optional Garnish

  • Fresh parsley
  • Lemon wedges
  • Malt vinegar (if making fish and chips)

Instructions

  1. Prepare the Fish: Choose fresh, firm white fish fillets and rinse under cold water. Pat dry completely with paper towels to remove moisture, which prevents the batter from sticking. Cut into smaller uniform portions if necessary for even frying.
  2. Preheat the Oil: Pour vegetable oil into a deep frying pan, skillet, or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a kitchen thermometer to maintain the correct temperature for perfect frying.
  3. Make the Batter: In a large bowl, whisk together flour, cornstarch, baking powder, baking soda (if using), salt, paprika, and garlic powder. Gradually add the chilled sparkling water while whisking continuously to create a light, airy batter. Beat in the egg yolk until fully incorporated.
  4. Dredge the Fish: Spread the dredging flour on a plate. Lightly coat each fish fillet in the flour, shaking off excess, which helps the batter adhere well to the fish.
  5. Dip and Fry: Dip the floured fish fillets into the batter until fully coated and let excess drip off. Gently lower each piece into the hot oil, frying in batches if needed to avoid overcrowding. Fry for 4–5 minutes per side or until the batter is golden brown and crispy, flipping carefully with tongs or a slotted spoon.
  6. Drain and Serve: Remove the fried fish with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Avoid stacking to keep batter crisp. Serve immediately with optional garnishes such as lemon wedges, fresh parsley, and malt vinegar.

Notes

  • Ensure the fish is fully dry before battering to help the batter stick properly.
  • Maintain oil temperature at 350°F for optimal crispiness and to prevent greasy fish.
  • Use sparkling water or club soda in the batter for a lighter, airier coating.
  • Do not overcrowd the pan to maintain oil temperature and avoid soggy batter.
  • Serve immediately, as the batter is crispiest right after frying.
  • Optional spices like paprika and garlic powder can be adjusted or omitted based on preference.

Keywords: crispy fish, battered fish, deep fried fish, fish recipe, fish and chips, crispy batter

Find it online: https://delishfamilyrecipe.com/crispy-fish-recipe/