Why You’ll Love This Recipe
This crispy fish batter creates a light, airy, and crunchy coating that perfectly complements tender fish fillets. It’s easy to make, requires only a few ingredients, and results in a restaurant-quality dish that can be enjoyed with a variety of dipping sauces and sides. Whether you’re a novice or an expert in the kitchen, this batter will help you achieve a perfect golden crunch every time.
Ingredients
For the Batter:
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1 cup all-purpose flour (or gluten-free flour blend for a GF option)
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¼ cup cornstarch (adds extra crispiness)
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1 teaspoon baking powder (for light, airy texture)
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1 teaspoon garlic powder
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1 teaspoon paprika (optional, for added flavor)
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½ teaspoon salt
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½ teaspoon black pepper
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1 cup cold sparkling water (helps create a light and airy texture)
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1 large egg (optional, for richer batter)
For Frying:
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Vegetable oil, canola oil, or peanut oil (enough for deep frying)
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1–1.5 lbs firm white fish fillets (cut into strips or bite-sized pieces)
Optional Seasoning for Serving:
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Lemon wedges
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Tartar sauce
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Hot sauce
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Fresh herbs like parsley or cilantro
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Fish:
Pat the fish dry with paper towels to remove excess moisture. This helps the batter adhere better and ensures crispiness. Cut the fish into evenly sized strips or chunks. -
Make the Batter:
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Add the cold sparkling water and whisk until the batter is smooth. If using an egg, beat it in now. The consistency should be similar to pancake batter. Let the batter rest for 5–10 minutes. -
Heat the Oil:
Pour enough oil into a deep skillet or fryer to reach a depth of about 2 inches. Heat the oil to 350°F–375°F (175°C–190°C). Use a thermometer or test with a drop of batter—it should sizzle and float. -
Coat and Fry the Fish:
Dip each fish piece into the batter, allow excess to drip off, then lower into the hot oil. Fry in batches for 3–5 minutes per side or until golden brown and crispy. Remove and drain on paper towels or a wire rack. -
Serve and Enjoy:
Serve immediately with lemon wedges, sauces, or fresh herbs.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
Variations
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Double Dredge: Lightly coat fish in flour before battering for extra crunch.
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Add Heat: Mix in cayenne or chili flakes for a spicy kick.
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Gluten-Free Option: Use certified gluten-free flour and spices.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 375°F (190°C) for 10 minutes to maintain crispiness.
FAQs
Can I use a different type of fish?
Yes, any firm white fish like tilapia or haddock works well.
Can I prepare the batter in advance?
Prepare the dry mix ahead and add the wet ingredients just before frying.
Can I replace sparkling water?
Still water can be used, but sparkling gives a lighter texture.
What oil is best for frying?
Neutral oils like canola, vegetable, or peanut oil work best due to high smoke points.
Can I make this batter without egg?
Yes, the egg is optional and can be omitted for a lighter version.
How do I know the fish is done?
The batter will be golden and crisp, and the internal temp should be 145°F (63°C).
Can I make this spicy?
Add chili powder or cayenne pepper to the batter.
What should I serve with this fish?
Serve with fries, slaw, or in tacos with fresh toppings.
Can I use this batter on other items?
Yes, it’s great for vegetables, chicken, or shrimp too.
How do I avoid soggy batter?
Ensure the oil is hot and fry in small batches to keep it crisp.
Conclusion
This crispy fish batter recipe offers a delicious, golden crust that’s easy to achieve at home using wholesome ingredients. Perfect for a family meal or casual gathering, this versatile batter will have you coming back for more. Give it a try and enjoy the crunchy, satisfying results!
Crispy Fish Batter Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Seafood, Main Course, Appetizer, Fried Food
- Method: Deep Frying
- Cuisine: American, British-Inspired (Fish and Chips)
Description
This Crispy Fish Batter Recipe delivers a light, golden, and perfectly crunchy coating ideal for fish and chips, tacos, or seafood dinners. Made with simple ingredients like flour, cornstarch, and sparkling water, it creates a restaurant-style crust at home. Use it for cod, haddock, tilapia, or even shrimp—crispy perfection every time!
Ingredients
For the Batter:
1 cup all-purpose flour (or gluten-free flour blend for a GF option)
¼ cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon paprika (optional)
½ teaspoon salt
½ teaspoon black pepper
1 cup cold sparkling water
1 large egg (optional, for richer batter)
For Frying:
Vegetable oil, canola oil, or peanut oil (enough for deep frying)
1–1.5 lbs firm white fish fillets (cut into strips or bite-sized pieces)
Optional for Serving:
Lemon wedges
Tartar sauce
Hot sauce
Fresh herbs (parsley or cilantro)
Instructions
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Prepare the Fish:
Pat the fish dry and cut into even strips or pieces for uniform cooking. -
Make the Batter:
In a bowl, whisk flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Add sparkling water and whisk until smooth. Stir in egg if using. Let rest for 5–10 minutes. -
Heat the Oil:
Heat 2 inches of oil in a skillet or fryer to 350–375°F (175–190°C). Use a thermometer or test with a drop of batter—it should sizzle and float. -
Coat and Fry the Fish:
Dip fish in batter, let excess drip off, and carefully place in hot oil. Fry in batches for 3–5 minutes per side until golden and crisp. Drain on paper towels or a wire rack. -
Serve:
Serve immediately with lemon wedges, dipping sauces, or your favorite sides.
Notes
For extra crunch, lightly dredge fish in flour before battering.
Keep batter cold for best results.
Fry in small batches to maintain oil temperature and crisp texture.
