Crispy Fish Batter Recipe — Coastal Home Style
Ingredients
- 1 1/2 lbs white fish fillets (cod, haddock, or flounder)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 1 cup all-purpose flour (for batter)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 cup cold beer or cold sparkling water
- Vegetable or canola oil for frying (about 2 inches deep in pan)
Instructions
- Pat fish fillets completely dry with paper towels. Season both sides with salt and black pepper. Set aside.
- Place the 1/2 cup of all-purpose flour in a shallow bowl or plate for dredging.
- In a medium bowl, whisk together 1 cup flour, baking powder, salt, garlic powder, paprika, and black pepper. Pour in cold beer or cold sparkling water and stir just until combined. A few lumps are fine — do not overmix.
- Pour about 2 inches of oil into a heavy-bottomed pan or Dutch oven. Heat over medium-high to 350–375°F. Test readiness by dropping a small amount of batter into the oil — it should sizzle and float up immediately.
- Dredge each fillet in the dry flour, shake off excess, then dip fully into the batter. Let excess batter drip off before placing in the oil.
- Carefully lower fillets into the hot oil away from you. Fry in batches of 2–3 pieces for 3–4 minutes per side until deep golden brown. Do not flip early — the batter will release naturally when ready.
- Remove fish and drain on a wire rack set over a baking sheet. Do not use paper towels. Serve immediately.
Notes
Always pat the fish completely dry before dredging — any surface moisture is the number one reason batter slides off in the oil. Cold batter into hot oil is the secret to real crunch.