Introduction
Ready for the crispiest, most tender batter dipped fried fish you’ve ever tasted? This Batter Dipped Fried Fish turns ordinary white fish fillets into golden, crunchy bites that practically melt in your mouth. A fun fact: the classic English fish and chips batter originally used beer to achieve its signature puffiness, but sparkling water gives us the same lightness with a neutral flavor—perfect for letting the fish shine.
Our family first discovered this recipe on a windswept trip to Cornwall, where seaside vendors served piping-hot fish in paper cones alongside vinegar-drizzled chips. Back home, we swapped the malt vinegar for lemon wedges and simplified the batter to just four ingredients. Compared to our popular Buttermilk Fried Chicken recipe (ready in 45 minutes), this Batter Dipped Fried Fish is even faster—on plates in under 30 minutes—and delightfully seafood-centered.
Whether you’re hosting a casual weeknight dinner or impressing weekend guests, this recipe delivers show-stopping crunch without complicated steps. From the first dip in the cold, fizzy batter to that satisfying sizzle in hot oil, you’ll discover why everyone raves about this easy, family-friendly classic. Ready to transform simple cod or haddock into addictive golden fillets? Let’s get frying!
Why You’ll Love This Recipe
- Supremely Crispy: The cold, bubbly batter creates an ultra-light, crackling crust.
- Quick & Easy: Prep and cook in just 30 minutes—perfect for busy nights.
- Minimal Ingredients: Pantry staples plus fish fillets.
- Family-Friendly: Kids love the crunch, and adults appreciate the simplicity.
- Versatile: Works with cod, haddock, pollock, or tilapia.
- Customizable: Swap beer for sparkling water, add spices to suit your taste.
- Restaurant-Quality: Achieve that golden-brown finish at home with ease.
Ingredients
Makes 4 servings
- 1 lb (450 g) white fish fillets (cod, haddock, pollock, or tilapia), skinless and pin-boned
- 1 cup (125 g) all-purpose flour, plus ½ cup (60 g) for dredging
- 1 tsp baking powder
- 1 tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 cup (240 ml) cold sparkling water (or cold light beer)
- 1 large egg, lightly beaten
- Oil for frying (vegetable, canola, or peanut), enough to fill a deep skillet 2–3 inches deep
- Lemon wedges and tartar sauce, for serving
Step-by-Step Instructions
- Prep the Fish & Equipment
- Rinse fillets under cold water; pat completely dry with paper towels.
- Cut fillets into 3–4 inch pieces for even cooking.
- Line a baking sheet with paper towels.
- Heat at least 2 inches of oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Make the Batter
- In a large bowl, whisk together 1 cup flour, baking powder, salt, and pepper.
- In a separate bowl, combine cold sparkling water and beaten egg.
- Gradually pour the liquid into the flour mixture, whisking just until smooth. The batter should be thick enough to coat the fish but fluid enough to drip off slowly. If too thick, add a splash more sparkling water.
- Dredge the Fish
- Place the additional ½ cup flour in a shallow dish.
- Lightly coat each fish piece in flour, shaking off excess. This helps the batter adhere.
- Dip & Fry
- Working in small batches (2–3 pieces at a time), dip each floured fillet into the batter to coat evenly.
- Gently lower into hot oil, taking care to avoid splashes.
- Fry for 3–5 minutes, turning once, until both sides are golden brown and the fish is cooked through. The internal temperature should reach 145°F (63°C).
- Drain & Season
- Transfer fried fish to the paper-towel-lined baking sheet.
- Immediately sprinkle with a pinch of salt while still hot.
- Serve Immediately
- Arrange on a platter with lemon wedges and a bowl of tartar sauce. For best texture, serve right away.
Serving Suggestions
- Classic Style: Serve with thick-cut fries (chips) and malt vinegar.
- Slaw Side: Crunchy coleslaw dressed in tangy mayo adds freshness.
- Tacos: Flake fish into tortillas, top with cabbage slaw and lime crema.
- Sandwiches: Pile fish in crusty rolls with lettuce and pickles.
- Seafood Platter: Pair with calamari, shrimp, and hush puppies for variety.
FAQs
- Can I use beer instead of sparkling water?
Yes—beer adds extra flavor and puffiness. Use a light lager for a neutral taste. - Why isn’t my batter crispy?
Ensure the batter and oil are cold/hot respectively. Overcrowding the pan lowers the oil temperature and leads to sogginess. - What fish works best?
Cod and haddock hold up well. Pollock or tilapia are budget-friendly alternatives. - How do I store leftovers?
Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in a 375°F (190°C) oven for 10 minutes to crisp. - Can I bake instead of fry?
For a lighter version, brush battered fish with oil and bake at 425°F (220°C) on a wire rack for 15–18 minutes, flipping halfway.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Cholesterol | 85 mg |
| Sodium | 780 mg |
| Total Carbohydrate | 28 g |
| Dietary Fiber | 1 g |
| Sugars | 1 g |
| Protein | 22 g |
Recipe Tips
- Maintain Oil Temperature: Use a thermometer and adjust heat to keep oil at 350°F (175°C).
- Dry Fish Thoroughly: Excess moisture prevents batter adhesion.
- One-at-a-Time Dredging: Dredge and batter each piece just before frying to avoid a gummy exterior.
- Season Immediately: Salt clings best when sprinkled on hot, freshly fried fish.
- Flavor Variations: Add ½ tsp cayenne for heat or 1 tsp Old Bay seasoning to the flour.
Conclusion
This Batter Dipped Fried Fish recipe delivers golden, ultra-crispy fillets in just 30 minutes—no fancy equipment required. Next time you crave restaurant-style fish and chips, whip up this easy batter and surprise your family with crunch that rivals any seafood shack.