Can I make the batter ahead of time?

It's best to use batter immediately for maximum lift and crispiness. If you must prepare ahead, make it no more than 30 minutes in advance and give it a gentle stir before using.

Can I bake or air-fry battered fish?

While you can try, the results won't match deep-fried fish. Baking at 450°F or air-frying at 400°F for 12-15 minutes can work, but expect less crispiness.

What's the best oil for frying fish?

Use neutral oils with high smoke points like vegetable oil, canola oil, or peanut oil. Avoid olive oil, as it has a low smoke point and strong flavor.

What’s the best way to store and reheat leftover fried fish?

Keep refrigerated for up to 3 days. Reheat in a 400°F oven for 5-7 minutes to restore crispiness – never use the microwave.

Perfectly Crispy Fish Batter Recipe: Pro Secrets You’ll Love

Name: Perfectly Crispy Fish Batter Recipe: Pro Secrets You’ll Love
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 servings
Cuisine: British, American
Ingredients: 1 cup (125g) all-purpose flour; ¼ cup (30g) cornstarch; 1 teaspoon baking powder; 1 teaspoon salt; ½ teaspoon garlic powder; ¼ teaspoon black pepper; 1 cup (240ml) cold sparkling water or club soda; 1 large egg, cold; 1 tablespoon vegetable oil; 2-3 pounds (900g-1.4kg) firm white fish fillets (cod, haddock, or tilapia); Vegetable oil for deep frying; Extra all-purpose flour for dredging

Description

Learn how to make the perfect crispy fish batter that creates a golden, light coating every time. This foolproof recipe uses simple ingredients to achieve restaurant-quality results at home with a deliciously crunchy exterior and tender fish inside.

Ingredients

Scale

1 cup (125g) all-purpose flour
¼ cup (30g) cornstarch
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
1 cup (240ml) cold sparkling water or club soda
1 large egg, cold
1 tablespoon vegetable oil
2–3 pounds (900g-1.4kg) firm white fish fillets (cod, haddock, or tilapia)
Vegetable oil for deep frying

Extra flour for dredging

Instructions

Pat fish fillets completely dry with paper towels. Cut into serving-sized pieces and season lightly with salt.
Heat oil in a heavy-bottomed pot to 375°F (190°C).
Whisk together all dry ingredients in a large bowl. In separate bowl, beat egg, then whisk in cold sparkling water and oil.
Pour wet ingredients into dry ingredients and whisk just until combined – lumps are okay.
Dredge fish pieces in flour, then dip in batter, allowing excess to drip off.
Fry 3-4 pieces at a time for 3-4 minutes until golden brown and crispy.

Transfer to wire rack and serve immediately.

Notes

Keep batter cold for best results
Don’t overmix the batter – lumps are fine
Maintain oil temperature at 375°F for optimal crispiness
Pat fish completely dry before coating
Use a wire rack for draining to prevent sogginess

Best served immediately while coating is crispy

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Deep Frying
Cuisine: American/British

Nutrition

Serving Size: 1 piece (approximately 5 oz fish with batter)
Calories: 285
Sugar: 1g
Sodium: 520mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 28g
Cholesterol: 95mg

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