The Best Crispy Fish Batter — Coastal Home Style

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 3/4 cup cold sparkling water or cold light beer
• 1.5 lbs white fish fillets (cod, flounder, haddock, or tilapia), cut into 3–4 inch pieces
• 1/4 cup all-purpose flour (for dusting)
• Salt and pepper to season fish
• Vegetable or canola oil for frying (enough for 2 inches depth in pan)

Instructions

1. 1

   Pat fish fillets completely dry with paper towels on both sides. Season lightly with salt and pepper and set aside.

2. 2

   Pour oil into a heavy-bottomed pan to about 2 inches deep. Heat over medium-high until it reaches 375°F. Test by dropping a small bit of batter in — it should sizzle and float up immediately.

3. 3

   In a bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. Pour in cold sparkling water or beer and stir just until combined. The batter should be slightly lumpy — do not overmix.

4. 4

   Dust each fish piece lightly in the plain 1/4 cup flour, shaking off any excess.

5. 5

   Dip each floured piece into the batter, let excess drip off for a moment, then gently lower into the hot oil. Fry in batches of 2–3 pieces — do not crowd the pan.

6. 6

   Fry for 3–4 minutes per side until deep golden and the batter feels firm. Thicker pieces may need up to 5 minutes per side.

7. 7

   Remove to a wire rack or paper towels. Season immediately with a pinch of salt while still hot. Serve right away.