Description
A simple and perfect fried fish batter recipe that creates a light, crispy coating for any white fish, delivering classic pub-style fried fish at home.
Ingredients
Scale
- White fish fillets (cod, haddock, pollock, or tilapia), fresh or thawed if frozen
- 1 cup (120 grams) all-purpose flour
- 1/4 cup (30 grams) cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt, plus more for seasoning fish
- 1/2 teaspoon freshly ground black pepper
- 1 cup (240 ml) cold sparkling water or beer
- 1 large egg, beaten
- 1 teaspoon lemon zest (optional)
- About 4 cups (1 liter) vegetable oil or peanut oil for frying
Instructions
- Rinse and pat dry fish fillets with paper towels. Season lightly with salt and black pepper on both sides. Set aside at room temperature for a few minutes.
- In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and pepper until no lumps remain.
- In a separate bowl, beat the egg lightly. Add cold sparkling water or beer and lemon zest if using. Keep chilled.
- Pour wet ingredients into dry mix and stir gently with a whisk just until combined. Batter should be slightly lumpy; do not overmix.
- Pour oil into a deep frying pan or Dutch oven to a depth of 2–3 inches. Heat over medium-high until oil reaches 350°F (175°C).
- Working in batches, dip each fish fillet into the batter, letting excess drip off. Carefully lower into hot oil without overcrowding.
- Fry fish for about 3–4 minutes per side until batter is golden brown and fish flakes easily with a fork.
- Remove fish with a slotted spoon or spider strainer and place on a cooling rack or paper towels to drain excess oil. Keep warm in a low oven if frying in batches.
- Serve immediately for best crispiness.
Notes
Use cold liquid for batter to keep it light and crispy. Do not overmix batter; lumps are fine. Maintain oil temperature at 350°F (175°C) for best results. Drain fried fish on a wire rack to keep crispiness. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. For dairy-free, use beer or sparkling water without milk. Avoid overcrowding the pan when frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 4 oz (
- Calories: 320
- Fat: 15
- Carbohydrates: 20
- Fiber: 1
- Protein: 25
Keywords: fried fish, crispy batter, fish recipe, easy fried fish, battered fish, pub-style fish, quick dinner, seafood