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)

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Instructions

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.