Description
This Batter Dipped Fried Fish recipe features crispy, golden fish fillets coated in a light and airy batter made with sparkling water, seasoned flour, and spices. Perfectly fried to perfection, it’s an easy and delicious meal served with lemon wedges and tartar sauce, ideal for a classic American or British-inspired main course.
Ingredients
Scale
Fish and Seasoning
- 1 1/2 pounds white fish fillets (such as cod, haddock, or tilapia)
- Salt and black pepper, to taste
Batter
- 1 cup all-purpose flour (plus extra for dredging)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 cup cold sparkling water or club soda
For Frying and Serving
- Vegetable oil, for frying (2–3 inches deep)
- Lemon wedges, for serving
- Tartar sauce, for serving
Instructions
- Prepare the Fish: Pat the fish fillets dry with paper towels and cut into desired serving sizes. Lightly season each piece with salt and pepper. Dredge each fillet in extra flour and shake off the excess to create a thin coating.
- Make the Batter: In a medium bowl, whisk together 1 cup flour, baking powder, salt, paprika, and black pepper. Gradually add the cold sparkling water while whisking until a smooth, thick batter forms. Avoid overmixing to keep the batter light and airy.
- Heat the Oil: Pour 2 to 3 inches of vegetable oil into a deep skillet or pot. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure proper frying temperature.
- Batter and Fry the Fish: Dip each floured fish fillet into the batter, fully coating it. Let the excess batter drip off before carefully lowering the fillet into the hot oil. Fry the fillets in batches for about 3 to 5 minutes per side until they are golden brown and cooked through.
- Drain and Serve: Use a slotted spoon to remove the fried fish from the oil. Drain them on paper towels to remove excess oil. Serve immediately with lemon wedges and tartar sauce for dipping.
Notes
- For extra crispiness, keep the batter cold and the oil hot throughout frying.
- Do not overcrowd the pan to avoid lowering the oil temperature and soggy fish.
- This batter recipe also works excellently for frying onion rings or shrimp.
