CRISPY FISH BATTER
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Servings
6 people
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Calories
220 kcal
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Course
Main Course
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Cuisine
American
CRISPY FISH BATTER
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Whisk dry ingredients, gradually add sparkling water, dip fish, and fry until golden brown. Drain and serve immediately for crispiness.
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Ingredients
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup cold sparkling water (or beer for extra crispiness)
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Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and any optional spices.
- Add liquid: Gradually whisk in the cold sparkling water or club soda until the batter is smooth and lump-free. Don't overmix. A few small lumps are okay.
- Chill (optional but recommended): Let the batter rest in the refrigerator for at least 30 minutes. This allows the gluten to relax and helps the batter adhere to the fish better.
- Prepare fish: Pat the fish fillets dry with paper towels. This helps the batter stick.
- Coat and fry: Heat your frying oil to 350-375°F (175-190°C). Dredge each fish fillet in the batter, ensuring it's fully coated. Let any excess batter drip off. Carefully lower the coated fish into the hot oil.
- Fry: Fry the fish for 3-5 minutes per side, or until golden brown and cooked through. The exact cooking time will depend on the thickness of the fish.
- Drain and serve: Remove the fried fish from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately.
Notes
- Make Ahead: The batter can be mixed ahead and stored in the refrigerator for up to 24 hours. Stir before using.
- Customizing the Flavor: Add a pinch of paprika, cayenne, or garlic powder for extra flavor. For a beer batter, substitute water with your favorite light beer.
- Serving Suggestions: This crispy batter works well with cod, haddock, or tilapia. Serve with tartar sauce, lemon wedges, or coleslaw for a classic touch.
- Allergy-Friendly Options: Use gluten-free flour for a gluten-free version. To make it egg-free, replace eggs with carbonated water for a light, airy texture.
- Storage Tips: Best enjoyed fresh, but leftovers can be stored in the fridge for a day. Reheat in an oven or air fryer for crispiness.
Nutrition Information
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Calories
220kcal
(11%)
Carbohydrates
35g
(12%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Cholesterol
20mg
(7%)
Sodium
180mg
(8%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
200IU
(4%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 180mg | 8% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 200IU | 4% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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