Ingredients
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon paprika
¾ cup cold sparkling water
Oil for frying
1 lb white fish fillets (cod, haddock, etc.)
Instructions
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Heat the Oil: Heat oil in a deep pan to 350°F (175°C). Test the oil with a drop of batter—it should sizzle and float when ready.
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Prepare the Batter: In a bowl, whisk together flour, cornstarch, baking powder, salt, and paprika. Gradually add cold sparkling water, mixing until smooth and lump-free.
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Prep the Fish: Pat fish fillets dry with paper towels to remove excess moisture.
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Dip the Fish: Coat each fillet with the batter, allowing excess to drip off, ensuring an even coating.
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Fry the Fish: Carefully place battered fish fillets into the hot oil. Fry for 4–6 minutes per side, or until golden and crispy.
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Drain and Serve: Remove the fish from the oil and drain on paper towels. Serve immediately, garnished with a slice of lemon or your favorite dipping sauce.
Notes
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Variations: Add cayenne pepper for a spicy kick, or mix in herbs like thyme or parsley for a savory twist.
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Gluten-Free: Use a gluten-free flour blend to make this recipe suitable for gluten-free diets.
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Leftovers: Store leftover fried fish in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes for the best crispy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American, British
- Diet: Gluten Free
