Description
This Batter-Dipped Fish Recipe features tender white fish fillets coated in a light, crispy batter made with cold sparkling water and seasoned flour. Fried to golden perfection, it’s a classic British-American style fish fry served with lemon wedges and tartar sauce for a delicious seafood main course.
Ingredients
Scale
Fish and Coating
- 1 lb white fish fillets (such as cod, haddock, or tilapia)
- 1 cup all-purpose flour (plus extra for dredging)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Batter and Frying
- 1 cup cold sparkling water or club soda
- Vegetable oil for frying
Serving
- Lemon wedges
- Tartar sauce
Instructions
- Prepare the Fish: Pat the fish fillets dry thoroughly with paper towels to remove excess moisture, then cut into your desired portion sizes. Lightly dredge each piece in all-purpose flour and set them aside; this helps the batter adhere better.
- Make the Batter: In a mixing bowl, whisk together 1 cup of all-purpose flour, baking powder, salt, black pepper, and paprika until evenly combined. Slowly add the cold sparkling water or club soda while whisking, until the batter is smooth and has a slightly thick consistency.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it over medium-high heat until it reaches 350°F (175°C). Maintaining the proper temperature is key for crispy, non-greasy fish.
- Batter and Fry the Fish: Dip each floured piece of fish into the batter, letting the excess drip off. Carefully place the battered fish into the hot oil without overcrowding the pan. Fry the fish in batches for 4 to 5 minutes, turning once halfway through, until the coating is golden brown and crispy.
- Drain and Serve: Remove the fried fish using a slotted spoon and place on a plate lined with paper towels to drain excess oil. Serve promptly with lemon wedges and tartar sauce for a flavorful meal.
Notes
- Keep the batter cold by using chilled sparkling water and mixing just before frying for the crispiest coating.
- Do not overcrowd the frying pan as this lowers the oil temperature and results in soggy fish.
- For a traditional beer-battered alternative, replace the sparkling water with cold beer.
