Crispy Fish Batter
A thin, crunchy coating made from flour, cornstarch, and cold sparkling water for frying white fish fillets to a golden finish.
Equipment
- Deep skillet
- Instant read thermometer
- Wire rack
- Large mixing bowl
Ingredients
Main Ingredients
- 1 cup all purpose flour
- ¼ cup cornstarch
- 1 tsp baking powder
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ¾ cup cold sparkling water plus 1 to 2 tbsp more if needed
- 24 oz white fish fillets such as cod, patted dry
- ¼ cup all purpose flour for dusting
- 2 cup vegetable oil for frying, only part is absorbed
Instructions
Cooking
- Prep. Pat the fish dry, whisk the flour, cornstarch, baking powder, salt, pepper, paprika, and garlic powder, and heat the oil to 350 degrees F.
- Mix. Stir in the cold sparkling water until the batter is smooth and pourable, like thin pancake batter.
- Coat. Dust each fillet with flour, shake off the extra, and dip it fully into the batter.
- Fry. Fry two fillets at a time for 3 to 4 minutes per side until golden and 145 degrees F inside.
- Drain. Move the fish to a wire rack and let the oil return to 350 degrees F between batches.
Notes
Substitutions: Replace the sparkling water with cold beer or use haddock or tilapia for cod.
Tips: Keep the oil at 350 degrees F and fry in small batches.
Storage: Refrigerate for up to 3 days, and do not freeze fried fish.