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CRISPY FISH BATTER
Whisk dry ingredients, gradually add sparkling water, dip fish, and fry until golden brown. Drain and serve immediately for crispiness.
Prep Time
10 mins
Cook Time
10 mins
Servings: 6 people
Calories: 220 kcal
Course:
Main Course
Cuisine:
American
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)
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.
Cup of Yum
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
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
% 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.