Ingredients:
For the Fish:
4 fish fillets (such as cod, haddock, or tilapia), about 6 oz each
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for a bit of heat)
For the Batter:
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1 cup cold sparkling water (or cold club soda)
1 large egg
For Frying:
Vegetable oil (or another high-heat oil like canola or peanut oil)
For Serving:
Lemon wedges (optional)
Tartar sauce or cocktail sauce (optional)
PREPARATION:
Prepare the Fish:
Pat the fish fillets dry with paper towels to remove excess moisture. This helps the batter adhere better.
In a shallow dish, mix 1/2 cup flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Dredge each fish fillet in the seasoned flour mixture, coating all sides. Shake off any excess flour and set aside.
Prepare the Batter:
In a large mixing bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, and black pepper.
In a separate small bowl, beat the egg and then add it to the dry ingredients. Gradually pour in the cold sparkling water while whisking until the batter is smooth and slightly thickened. The batter should be thick enough to coat the fish but still runny.
Heat the Oil:
In a large skillet or deep fryer, heat about 1 to 1.5 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil’s readiness by dropping a small amount of batter into the oil—if it bubbles and floats to the surface, the oil is hot enough.
Fry the Fish:
Dip each floured fish fillet into the batter, allowing any excess batter to drip off.
Carefully lower the battered fish into the hot oil, one or two fillets at a time to avoid overcrowding. Fry for 3-4 minutes per side, or until the fish is golden brown and crispy, and the internal temperature reaches 145°F (63°C).
Use a slotted spoon or tongs to remove the fish from the oil and place it on a plate lined with paper towels to drain any excess oil.
Serve:
Serve the crispy batter-dipped fish hot, with lemon wedges and your favorite dipping sauces like tartar sauce or cocktail sauce.
Tips:
Dry Fish: Ensure that the fish fillets are thoroughly dried before dredging and battering. This helps the batter stick better and achieve a crispier texture.
Cold Batter: Using cold sparkling water or club soda helps create a lighter and crispier batter. If you don’t have sparkling water, very cold regular water will work as well.
Oil Temperature: Maintain the oil temperature around 350°F (175°C) for optimal frying. If the oil is too hot, the batter may burn before the fish is cooked through; if it’s too cool, the batter will become greasy.
Batch Cooking: Fry the fish in batches to avoid overcrowding the pan, which can cause the oil temperature to drop and result in soggy fish.
Alternative Cooking: For a healthier option, you can bake the battered fish in a preheated oven at 425°F (220°C) on a baking sheet lined with parchment paper for about 15-20 minutes, flipping halfway through.
This Crispy Batter-Dipped Fish recipe delivers a delightful crunch and a succulent interior, making it a perfect choice for a satisfying meal. Enjoy the crispy goodness of homemade fried fish with all the classic accompaniments!