Description
Learn how to make the crispiest fish batter for delicious fried fish that’s perfect for a British-style fish and chips meal. This batter is light, crispy, and full of flavor, creating a golden and crunchy coating for your favorite white fish fillets.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Wet Ingredients:
- 1 cup cold sparkling water or cold beer
- Extra flour for dredging
Instructions
- Prepare the Batter: In a medium bowl, combine the dry ingredients. Gradually whisk in the cold sparkling water or beer until smooth. Let the batter rest for 10 minutes.
- Dredge the Fish: Pat dry the fish fillets and coat lightly with flour. Heat oil to 350°F (175°C).
- Fry the Fish: Dip the floured fish in the batter, then fry for 4–6 minutes until golden and cooked. Drain and serve hot.
Notes
- Cold liquid is key to a light, crispy batter—keep the batter chilled until ready to use.
- This batter pairs well with cod, haddock, tilapia, or any white fish.
Nutrition
- Serving Size: 1 battered fillet (approx. 4 oz)
- Calories: 280
- Sugar: 0g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 45mg
