Crispy Cornmeal Battered Fish
Light, crunchy fish with a batter of flour, cornmeal, and club soda fried until golden.
Equipment
- Heavy pot or Dutch oven
- deep fry thermometer
- Mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 1 cup all purpose flour
- ½ cup yellow cornmeal
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 large egg
- 1 cup iced water or club soda
- 1 ½ lb white fish fillets cod or haddock, cut into 4 pieces and patted dry
- 4 cup vegetable oil for frying
Instructions
Cooking
- Heat the oil. Fill a heavy pot with about 2 inches of oil and heat to 350 degrees F.
- Mix the dry batter. Whisk the flour, cornmeal, baking powder, salt, and pepper together.
- Finish the batter. Beat the egg into the iced water or club soda and stir into the dry mix until just combined.
- Fry. Dip the fish in the batter and fry in batches for 3 to 4 minutes per side until golden and 145 degrees F inside.
- Drain. Move the fish to a wire rack and serve right away.
Notes
Substitutions: Use iced water for the club soda, and use the batter on chicken pieces or shrimp.
Tips: Keep the oil at 350 degrees F, keep water away from the oil, and never leave the pot unattended.
Storage: Refrigerate leftovers for up to 3 days and reheat in an oven set to 400 degrees F until 165 degrees F. Do not freeze.