Description
Make restaurant-style crunchy fish at home with this simple batter. It puffs up, crisps instantly in hot oil, and gives you flaky fish inside every time — ideal for fish & chips, tacos, or a weekend fry-up.
Ingredients
- 1 cup (120 g) plain all-purpose flour
- 1/2 cup (60 g) cornstarch — this is what gives extra crunch
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (for color and a touch of warmth)
- 1 cup (240 ml) very cold sparkling water or chilled beer
- 1 egg (optional — adds richness and helps crisp the shell)
- Neutral frying oil (canola, sunflower, or peanut)
Instructions
In a mixing bowl, whisk the flour, cornstarch, baking powder, salt, pepper, garlic powder and paprika until well combined. Pour in the chilled sparkling water (or beer) a little at a time while whisking, until the mixture is smooth and coats the back of a spoon. If you want a slightly sturdier, richer crust, beat the egg and stir it into the batter now. Keep the batter cold until you’re ready to fry.
Pat fish fillets completely dry with paper towels — wet fish = soggy crust. Lightly dust each piece with a teaspoon of flour; that dry layer helps the batter cling.
Pour enough oil into a deep skillet, Dutch oven, or deep-fryer to give you at least 2 inches (5 cm) of depth. Heat it to 350°F (175°C). Use a thermometer for best results — steady temperature = non-greasy, crisp results.
Dip each floured fillet into the batter, letting excess drip off, then gently lower into the hot oil. Fry in small batches so the temperature stays steady. Cook about 3–5 minutes per side, until the coating turns golden and the fish inside flakes easily. Remove with a slotted spoon and rest on a wire rack (not paper) so steam doesn’t soften the crust.
Plate immediately with lemon wedges, tartar sauce, or malt vinegar. Want fish tacos? Drop the warm fillets into tortillas and top with slaw.
Notes
- Pro tips & tricks
- Use very cold liquid — chilled sparkling water or beer creates bubbles that make the batter light and crispy.
- Don’t overmix the batter; a few small lumps are fine. Overworking develops gluten and makes the crust heavy.
- Dry the fish well and dredge lightly in flour before battering so the coating sticks.
- Maintain oil temp: keep it between 350–375°F (175–190°C). If it drops, the batter soaks up oil and turns greasy.
- Drain on a wire rack, not paper towels, to preserve crunch.
- Double-fry option: Fry once until set, rest for a minute, then fry again for 30–60 seconds for an ultra-crisp finish.
- Best fish choices
- Lean white fish work best: cod, haddock, pollock, tilapia, or halibut. Thinner fillets need shorter fry times.
- Quick troubleshooting
- Batter sliding off? The fish was too wet — pat it drier and dust with flour.
- Soggy crust? Oil was too cool. Heat it up and fry smaller batches.
- Heavy, chewy coating? You overmixed the batter — next time, whisk gently and stop.