Batter-Dipped Fish

by

Crispy on the outside, tender and flaky on the inside, this batter-dipped fish is a classic favorite. Perfect for serving with fries or a simple salad for a complete meal.

Ingredients:

  • 4 white fish fillets (cod, haddock, or tilapia)
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 egg, beaten
  • 1 cup cold water (or club soda for extra crispiness)
  • Vegetable oil (for frying)
  • Lemon wedges and fresh parsley for serving

Step-by-Step Instructions:

  1. Prepare the Fish:
    • Pat the fish fillets dry with paper towels and season with a pinch of salt and pepper. Set aside.
  2. Make the Batter:
    • In a large bowl, whisk together the flour, baking powder, salt, paprika, garlic powder, and black pepper.
    • Add the beaten egg and cold water (or club soda) to the dry ingredients, whisking until smooth. The batter should be slightly thick but still runny.
  3. Heat the Oil:
    • In a deep frying pan or pot, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  4. Coat the Fish:
    • Dip each fish fillet into the batter, making sure it’s fully coated. Let any excess batter drip off before carefully placing the fillet into the hot oil.
  5. Fry the Fish:
    • Fry the fish in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until the batter is golden and crispy, and the fish is cooked through.
    • Remove the fish from the oil and place on a plate lined with paper towels to drain any excess oil.
  6. Serve:
    • Serve the batter-dipped fish hot with lemon wedges, a sprinkle of fresh parsley, and your favorite dipping sauce or side dish.

Additional Tips for Serving and Storage:

  • Serving: This fish pairs perfectly with tartar sauce, fries, or a light coleslaw. You can also serve it with a side of mashed potatoes or a fresh garden salad.
  • Storage: Leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake the fish in the oven at 350°F (175°C) until heated through and crispy again.

FAQs About Batter-Dipped Fish:

  1. Can I use frozen fish for this recipe?
    Yes, but make sure the fish is fully thawed and patted dry before battering to ensure a crispy coating.
  2. Can I make this batter ahead of time?
    It’s best to make the batter fresh to maintain its airy and light texture. If needed, you can prepare the dry ingredients ahead of time and mix in the wet ingredients right before frying.
  3. Can I use other types of fish?
    Absolutely! This recipe works well with most white fish such as pollock, flounder, or even halibut.
  4. What can I do if the batter is too thick?
    If the batter is too thick, simply add a little more cold water or club soda until it reaches the right consistency.

This Batter-Dipped Fish recipe delivers a perfectly golden and crispy result every time. The combination of seasonings in the batter adds just the right amount of flavor, making this a crowd-pleasing dish that’s easy to prepare.

Leave a Comment