The Best Crispy Fish Batter — Coastal Home Style
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 3/4 cup cold sparkling water or cold light beer
- 1.5 lbs white fish fillets (cod, flounder, haddock, or tilapia), cut into 3–4 inch pieces
- 1/4 cup all-purpose flour (for dusting)
- Salt and pepper to season fish
- Vegetable or canola oil for frying (enough for 2 inches depth in pan)
Instructions
- Pat fish fillets completely dry with paper towels on both sides. Season lightly with salt and pepper and set aside.
- Pour oil into a heavy-bottomed pan to about 2 inches deep. Heat over medium-high until it reaches 375°F. Test by dropping a small bit of batter in — it should sizzle and float up immediately.
- In a bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. Pour in cold sparkling water or beer and stir just until combined. The batter should be slightly lumpy — do not overmix.
- Dust each fish piece lightly in the plain 1/4 cup flour, shaking off any excess.
- Dip each floured piece into the batter, let excess drip off for a moment, then gently lower into the hot oil. Fry in batches of 2–3 pieces — do not crowd the pan.
- Fry for 3–4 minutes per side until deep golden and the batter feels firm. Thicker pieces may need up to 5 minutes per side.
- Remove to a wire rack or paper towels. Season immediately with a pinch of salt while still hot. Serve right away.
Notes
Keep your batter cold the entire time you're frying — set the bowl over ice between batches if needed. Cold batter hitting hot oil is what creates that genuine crunch. Also, never skip drying the fish thoroughly before battering or the coating will slide right off.