Crispy Fish Batter Recipe — Coastal Home Style

Ingredients

• 1 1/2 lbs white fish fillets (cod, haddock, or flounder)
• Salt and black pepper to taste
• 1/2 cup all-purpose flour (for dredging)
• 1 cup all-purpose flour (for batter)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 cup cold beer or cold sparkling water
• Vegetable or canola oil for frying (about 2 inches deep in pan)

Instructions

1. 1

   Pat fish fillets completely dry with paper towels. Season both sides with salt and black pepper. Set aside.

2. 2

   Place the 1/2 cup of all-purpose flour in a shallow bowl or plate for dredging.

3. 3

   In a medium bowl, whisk together 1 cup flour, baking powder, salt, garlic powder, paprika, and black pepper. Pour in cold beer or cold sparkling water and stir just until combined. A few lumps are fine — do not overmix.

4. 4

   Pour about 2 inches of oil into a heavy-bottomed pan or Dutch oven. Heat over medium-high to 350–375°F. Test readiness by dropping a small amount of batter into the oil — it should sizzle and float up immediately.

5. 5

   Dredge each fillet in the dry flour, shake off excess, then dip fully into the batter. Let excess batter drip off before placing in the oil.

6. 6

   Carefully lower fillets into the hot oil away from you. Fry in batches of 2–3 pieces for 3–4 minutes per side until deep golden brown. Do not flip early — the batter will release naturally when ready.

7. 7

   Remove fish and drain on a wire rack set over a baking sheet. Do not use paper towels. Serve immediately.