Description
Achieve restaurant-style crispy fried fish with a light, golden batter that stays crunchy. Perfect for cod, haddock, tilapia, or any white-fleshed fish, this foolproof recipe is easy to make and versatile for variations like beer batter, gluten-free, or spicy coatings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 3/4 cup cold soda water or beer
- 500g fish fillets, patted dry
- Oil for frying
- Optional: cayenne pepper, herbs, lemon wedges
Instructions
- Sift together flours, cornstarch, baking powder, and seasonings.
- Slowly whisk in cold liquid until smooth; do not overmix.
- Pat fish dry and lightly dust with flour.
- Dip fish into batter, letting excess drip off.
- Heat oil to 175°C (365°F); fry fish in batches until golden and crispy.
- Drain on a wire rack and serve immediately.
Notes
- Keep batter cold for extra crunch.
- Fry in small batches to avoid soggy coating.
- Can be baked or air-fried for a healthier option.
Nutrition
- Serving Size: 1 fillet
- Calories: 230kcal
- Sugar: 1g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 60mg