This recipe for Batter Dipped Fried Fish has been a hit in my household for years. The first time I made it, I was pleasantly surprised by how light and crispy the fish turned out. Even the picky eaters in the family couldn’t get enough of it! The batter, with its subtle blend of spices, perfectly complements the flaky fish fillets, and the best part is, it’s incredibly easy to make. Whether it’s a casual weeknight dinner or a special treat for a gathering, this fried fish recipe always leaves everyone asking for more. The crispiness of the batter combined with tender white fish makes it an all-time favorite. Here’s how you can make it at home.
Ingredients
For this recipe, you’ll need the following ingredients:
Fish:
- 4-6 white fish fillets (cod, haddock, or tilapia)
Batter:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 egg
- 1 cup cold water (or club soda for extra crispiness)
For Frying:
- Vegetable oil (for frying)
Instructions
- Prepare the Fish:
Start by patting the fish fillets dry with paper towels. This step is crucial to ensure that the batter adheres well to the fish, giving you that perfect crisp texture. - Make the Batter:
In a large bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and onion powder. In a separate bowl, beat the egg. Gradually stir the egg into the dry ingredients, then slowly add the cold water (or club soda) while whisking until you achieve a smooth batter. - Heat the Oil:
Pour vegetable oil into a deep skillet or frying pan, enough to submerge the fish fillets. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to maintain the correct temperature, which is essential for achieving that perfect golden-brown crust. - Fry the Fish:
Dip each fish fillet into the batter, ensuring that it’s fully coated. Carefully lower the battered fish into the hot oil. Fry 2-3 fillets at a time to avoid overcrowding the pan. Cook each fillet for about 4-5 minutes per side, until the exterior is golden brown and crispy. Once done, transfer the fish to a wire rack or paper towel-lined plate to drain excess oil. - Serve Immediately:
Batter-dipped fried fish is best served fresh and hot. Pair it with tartar sauce, lemon wedges, fries, or coleslaw for a complete meal.
Nutrition Facts
- Serving Size: 1 fish fillet
- Calories per serving: Approximately 320 calories (this can vary depending on the type of fish and oil used)
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
How to Serve
You can serve your batter dipped fried fish in a variety of ways. Here are a few suggestions:
- Classic Fish and Chips: Serve with crispy French fries, a side of coleslaw, and a squeeze of lemon.
- Tacos: Use the fish fillets in tacos with shredded cabbage, salsa, and a drizzle of creamy sauce.
- Fish Sandwich: Place the fried fish in a soft bun with lettuce, pickles, and tartar sauce for a delicious sandwich.
- With a Salad: Serve alongside a light, refreshing salad to balance the richness of the fried fish.
- As a Snack: Cut the fillets into smaller pieces and serve as finger food with various dipping sauces.
Additional Tips
- Use cold water or club soda to keep the batter light and crispy. The carbonation adds extra air to the batter, resulting in a better texture.
- Preheat the oil to the correct temperature before frying. If the oil is too cold, the batter will absorb too much oil, becoming soggy.
- Don’t overcrowd the pan. Frying too many fillets at once will drop the temperature of the oil, making the fish less crispy.
- Pat the fish dry thoroughly before dipping it into the batter. Excess moisture will prevent the batter from sticking properly.
- Serve immediately for the best texture. As the fish cools, the batter may soften, so enjoy it while it’s hot.
Recipe Variations
- Spicy Fried Fish: Add some cayenne pepper or chili powder to the batter for an extra kick of heat.
- Beer-Battered Fish: Replace the water or club soda with beer for a richer, more robust flavor.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend. You can also use rice flour for a very light and crispy batter.
- Herb-Infused Batter: Add chopped fresh herbs like dill or parsley to the batter for a fresh and fragrant twist.
- Lemon Pepper Fish: Add lemon zest and extra black pepper to the batter for a zesty, peppery flavor profile.
Serving Suggestions
Here are some great sides and accompaniments to serve with your fried fish:
- French Fries or Potato Wedges
- Tartar Sauce or Garlic Aioli
- Coleslaw for a refreshing crunch
- Lemon Wedges for a zesty finish
- Crispy Onion Rings for extra crunch
- Fresh Green Salad with a light vinaigrette to balance the fried fish
Freezing and Storage
If you have leftover batter dipped fried fish, follow these steps to store it properly:
- Refrigerating: Store leftover fried fish in an airtight container in the fridge for up to 2 days. To reheat, bake it in the oven at 350°F (175°C) for 10-15 minutes to regain some of the crispiness.
- Freezing: If you want to freeze the fried fish, let it cool completely before placing it in a freezer-safe container or bag. Store for up to 2 months. Reheat from frozen by baking it at 375°F (190°C) for 15-20 minutes until heated through.
- Reheating Tips: Avoid microwaving, as this can make the batter soggy. For the best results, reheat in the oven or an air fryer to maintain crispiness.
FAQ Section
- Can I use frozen fish fillets for this recipe?
Yes, but make sure to thaw the fish completely and pat it dry before battering to prevent excess moisture. - How can I keep the batter crispy after frying?
Place the fried fish on a wire rack after frying to allow air circulation, which helps maintain the crispiness. - Can I make the batter ahead of time?
It’s best to make the batter just before frying to ensure it remains light and bubbly. However, you can mix the dry ingredients ahead of time and store them until needed. - What type of oil is best for frying?
Vegetable oil, canola oil, or peanut oil are great choices for frying because they have a high smoke point. - Can I bake the fish instead of frying it?
For a healthier version, you can bake the battered fish at 400°F (200°C) for about 20 minutes, flipping halfway through, though it won’t be as crispy as frying. - Is this recipe suitable for other types of fish?
Yes, you can use any mild white fish, such as cod, haddock, or even pollock. - Why is my batter falling off the fish?
This can happen if the fish is too wet. Make sure to pat the fillets dry thoroughly before dipping them into the batter. - Can I use a different flour for the batter?
Yes, you can experiment with rice flour or gluten-free flour for a different texture or to accommodate dietary needs. - How do I know when the fish is cooked through?
The fish should flake easily with a fork and have an internal temperature of 145°F (63°C). - Can I reuse the oil after frying the fish?
Yes, you can strain and store the oil for future frying, but it’s best to use it within a couple of weeks for optimal flavor.
With this recipe, you’re all set to make a delicious batch of batter-dipped fried fish that your family will love. Happy cooking!