Batter Dipped Fried Fish

Instructions

1. Prepare the Fish

Begin by patting the fish fillets dry with paper towels to remove any excess moisture. This helps the batter adhere to the fish and prevents oil splatter during frying.
Season the fillets generously with salt and pepper. You can also add a pinch of garlic powder or paprika to the fish if you’d like more flavor.

2. Make the Batter

In a large mixing bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, and cayenne pepper. Whisk everything together until fully combined.
Slowly pour in the cold sparkling water (or beer) and whisk until smooth. The batter should be thick enough to coat the back of a spoon, but not too thick to be clumpy.
If using, add the egg and lemon zest to the batter and mix to combine. The egg helps the batter form a more cohesive coating around the fish.
Let the batter sit for about 5 minutes. This allows the baking powder to activate and ensures a light, crispy texture.

3. Heat the Oil

Pour vegetable oil into a large pot or deep fryer to a depth of about 2-3 inches. Heat the oil over medium-high heat to around 350°F (175°C). Use a thermometer to monitor the oil temperature, as this is key for getting that golden-brown crunch.
You can test the oil by dropping a small amount of batter into it; if it sizzles immediately and floats to the top, the oil is ready.

4. Dredge the Fish

Lightly dredge the fish fillets in some plain flour before dipping them into the batter. This helps the batter adhere to the fish more effectively.
Dip each fillet into the batter, ensuring that it is fully coated. Allow any excess batter to drip off before frying.

5. Fry the Fish

Carefully lower the battered fish fillets into the hot oil, one at a time. Do not overcrowd the pan, as this can cause the oil temperature to drop and result in soggy fish.
Fry the fish for about 4-5 minutes, or until the batter is golden and crispy, and the fish is cooked through. The fish should float to the top of the oil when it’s done.
Use tongs or a slotted spoon to remove the fish from the oil and place it on a plate lined with paper towels to drain any excess oil.

6. Serve

Serve your batter-dipped fried fish with lemon wedges, tartar sauce, and your favorite sides. It goes perfectly with crispy fries, a fresh salad, or coleslaw.

Tips for Perfectly Fried Fish

Cold Batter: Using cold sparkling water or beer is key to getting a crispy, airy batter. The cold liquid causes the batter to fry up quickly and form a crunchy texture.

Oil Temperature: Make sure the oil is hot enough. If the oil is too cold, the batter will absorb too much oil and become greasy. If the oil is too hot, the outside will burn before the fish cooks through.
Use a Deep Fryer: If you have a deep fryer, it can help you maintain a consistent temperature, which is important for even frying.
Do Not Overcrowd: Fry the fish in batches if necessary. Overcrowding the pan will lower the temperature of the oil and result in soggy, unevenly cooked fish.
Rest After Frying: Let the fried fish rest for a minute or two on paper towels to drain excess oil. This keeps the batter crispy.