Description
This Batter Dipped Fried Fish recipe features crispy, golden brown white fish fillets coated in a light and airy batter made with cold sparkling water and seasoned flour. Frying the fish in hot vegetable oil creates a deliciously crunchy exterior while keeping the inside tender and flaky. Perfect served with lemon wedges and tartar sauce, this classic American and British-inspired dish is easy to prepare and satisfying for a main course.
Ingredients
Scale
Fish and Batter Ingredients
- 1 lb white fish fillets (like cod, haddock, or tilapia)
- 1 cup all-purpose flour (plus extra for dredging)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1 cup cold sparkling water or club soda
For Frying and Serving
- Vegetable oil (for frying)
- Lemon wedges (for serving)
- Tartar sauce (for serving)
Instructions
- Prepare the Fish: Pat the fish fillets dry with paper towels and lightly season both sides with salt and pepper. Set aside to rest while you make the batter.
- Make the Batter: In a medium bowl, whisk together 1 cup flour, baking powder, salt, pepper, and paprika until evenly combined. Gradually pour in the cold sparkling water, whisking constantly until a smooth, slightly thick batter forms without lumps.
- Heat the Oil: Pour 2–3 inches of vegetable oil into a deep skillet or pot. Heat the oil over medium-high heat until it reaches 350°F (175°C), which is ideal for frying to achieve a crispy crust.
- Dredge and Dip Fish: Lightly dredge each fish fillet in extra flour, shaking off any excess. Then dip the fillet into the prepared batter, ensuring it is fully coated. Allow excess batter to drip back into the bowl.
- Fry the Fish: Carefully lower the battered fish into the hot oil. Fry the fillets in batches to avoid overcrowding the pan, cooking each side for 3–4 minutes or until the fish is golden brown and crispy. Use tongs or a slotted spoon to turn and remove the fish.
- Drain and Serve: Remove the fried fish and drain them on a wire rack or paper towels to remove excess oil. Serve immediately with fresh lemon wedges and tartar sauce for dipping.
Notes
- Keep the batter cold to ensure maximum crispiness when fried.
- Avoid overcrowding the pan during frying to maintain the oil temperature and get evenly crispy fish.
- For extra flavor, season the dredging flour with garlic powder or cayenne pepper.
- Use a thermometer to maintain oil temperature accurately for best frying results.
