Ingredients:
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1 cup all-purpose flour
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½ cup cornstarch (helps make it extra crispy)
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1 tsp baking powder
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1 tsp salt
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½ tsp black pepper
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1 cup cold sparkling water or cold beer (the carbonation keeps batter light!)
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Optional: 1 tsp paprika or garlic powder for extra flavor
👨🍳 Instructions:
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In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and optional spices.
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Gradually add the cold sparkling water or beer, whisking gently until just combined. Don’t overmix — some lumps are okay. The batter should be slightly thick but still runny enough to coat the fish.
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Heat oil (vegetable, canola, or peanut oil) in a deep fryer or heavy pot to 350°F (175°C).
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Pat fish fillets dry with paper towels. For best results, use firm white fish like cod, haddock, or pollock.
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Dip each fillet into the batter, letting excess drip off, then carefully lower into hot oil.
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Fry in batches until golden brown and crispy, about 4–6 minutes depending on thickness.
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Remove with a slotted spoon and drain on paper towels. Serve immediately with lemon wedges and tartar sauce!
Tips:
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Keep batter cold by mixing with ice-cold liquids and chilling bowl before frying.
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Don’t overcrowd the fryer — it lowers oil temperature and makes batter soggy.
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For extra crunch, double-dip: dip in flour, then batter, then fry.