Bring the taste of your favorite seafood restaurant home with this Batter Dipped Fried Fish recipe. Coated in a flavorful, crispy batter, these golden fillets are perfect for a classic fish and chips experience or as the centerpiece of a delicious family dinner. Whether you’re using cod, haddock, or tilapia, this recipe guarantees a crunch that’s second to none!
Why You’ll Love This Recipe
- Crispy Perfection: The combination of cornstarch and cold water (or club soda) ensures a light, airy batter.
- Flavorful Coating: Seasoned with spices like paprika, garlic, and onion powder for maximum taste.
- Simple Ingredients: Pantry staples make this recipe easy and budget-friendly.
- Versatile Pairings: Enjoy with fries, coleslaw, or your favorite dipping sauces.
Ingredients for Batter Dipped Fried Fish
For the Fish:
- 4–6 white fish fillets (cod, haddock, or tilapia)
- Vegetable oil (for frying)
For the Batter:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 egg
- 1 cup cold water (or club soda for extra crispiness)
Step-by-Step Instructions
1. Prepare the Fish
- Pat the fish fillets dry with paper towels to remove any moisture. This helps the batter adhere to the fillets and ensures a crisp coating.
2. Make the Batter
- In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.
- Beat the egg in a separate small bowl, then mix it into the dry ingredients.
- Gradually whisk in the cold water or club soda until the batter is smooth and has a pancake-like consistency.
3. Heat the Oil
- Pour vegetable oil into a deep skillet or frying pan, filling it to a depth of about 2–3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure the oil stays at the proper frying temperature.
4. Fry the Fish
- Dip each fish fillet into the batter, ensuring it’s fully coated. Let any excess batter drip off.
- Carefully place the battered fillets into the hot oil, frying 2–3 pieces at a time to avoid overcrowding.
- Fry the fish for 4–5 minutes per side, flipping halfway through, until golden brown and crispy.
- Remove the cooked fillets with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
5. Serve and Enjoy
- Serve the fish immediately while it’s hot and crispy.
- Pair with tartar sauce, lemon wedges, or your favorite dipping sauces. For a classic meal, serve alongside fries, coleslaw, or hush puppies.
Pro Tips for the Perfect Fried Fish
- Keep It Cold: Use cold water or club soda to create a lighter, crispier batter.
- Don’t Overcrowd: Fry in batches to maintain the oil temperature and achieve an even golden crust.
- Rest Before Frying: Let the batter sit for a few minutes before coating the fish to improve texture.
- Check the Oil Temperature: Maintain a consistent 350°F (175°C) for evenly cooked fish.
Frequently Asked Questions
Can I use other types of fish?
Yes! Halibut, pollock, or catfish work well in this recipe.
How can I make this gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend.
What’s the best oil for frying?
Use vegetable oil, canola oil, or peanut oil for their high smoke points.
How do I store leftovers?
Store cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness.
Can I make the batter ahead of time?
It’s best to prepare the batter fresh, but you can mix the dry ingredients ahead of time and add the wet ingredients just before frying.
Conclusion: Crispy Fish Made Easy
Batter Dipped Fried Fish is a timeless classic that’s easy to make and bursting with flavor. With its crispy golden crust and tender, flaky interior, this dish is perfect for satisfying seafood cravings. Pair it with your favorite sides and sauces for a meal that’s sure to impress.
Try it tonight and discover the joy of homemade crispy fish!