batter fry fish recipe

Written ByJenny Smyth Posted on
batter fry fish recipe
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The Best batter fry fish recipe

I’ve been making batter fry fish for my family for years, and it’s always a hit. The recipe is simple and straightforward, yet it yields a dish that’s both crispy on the outside and tender on the inside.

I love how the batter adds a nice crunch to the fish, while the herbs and spices give it a flavorful twist. My kids devour this dish in seconds, and it’s perfect for a quick weeknight dinner or a weekend gathering with friends.

I’ve even served it at family barbecues, where it’s always a crowd-pleaser. One of the best things about this recipe is that it’s incredibly versatile – you can use any type of fish you like, from cod to tilapia to salmon.

And don’t worry if you’re not sure how to make the perfect batter; with this recipe, you’ll be a pro in no time. Plus, the health benefits are undeniable – fish is packed with protein and omega-3s, making it an excellent choice for anyone looking for a nutritious meal option.

In short, this batter fry fish recipe is a game-changer for home cooks of all levels. It’s easy to make, delicious to eat, and packed with nutrients – what more could you ask for?

Classic Batter Fried Fish

Classic Batter Fried Fish

4.6 from 655 votes

Crispy golden fish fillets coated in a light, airy batter. This recipe yields tender fish with a satisfying crunch, perfect for a quick weeknight dinner or a special treat.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Fish

1 pound white fish fillets (cod, haddock, or tilapia)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice

For the Batter

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon paprika
1 cup cold water or beer
1 large egg
Vegetable oil for frying

👨‍🍳Directions

1Pat the fish fillets dry with paper towels and cut them into serving-sized pieces.
2Season both sides with salt, pepper, and lemon juice, then set aside for 10 minutes while you prepare the batter.
3In a large mixing bowl, whisk together the flour, baking powder, salt, and paprika.
4Add the cold water or beer and the egg, then whisk until the batter is smooth and free of lumps; it should be the consistency of thin pancake batter.
5Pour vegetable oil into a deep skillet to a depth of 2 inches and heat over medium-high heat until the oil reaches 350°F on a thermometer.
6While the oil heats, dip each fish piece into the batter, allowing excess to drip off.
7Carefully place 3 to 4 battered fish pieces into the hot oil without crowding the pan.
8Fry for 3 to 4 minutes per side, turning once with tongs, until the batter is deep golden brown and the fish flakes easily with a fork.
9Transfer the fried fish to a plate lined with paper towels to drain excess oil.
10Serve immediately with lemon wedges, tartar sauce, or your favorite dipping sauce.

🔧Equipment

Large mixing bowl
Whisk
Deep skillet or heavy-bottomed pot
Candy or deep-fry thermometer
Tongs
Paper towels
Plate

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 80mg🧂Sodium: 700mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 25g

📝Notes

For a lighter batter, substitute cold beer for water; the carbonation creates extra crispiness. Ensure the oil stays at 350°F to prevent the fish from absorbing too much oil. Serve immediately for the best texture.

Watch Video Of How Classic Batter Fried Fish Works

This batter fry fish recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special occasion with friends and family. The best part?

It’s incredibly easy to reheat and serve again later – simply place leftovers in an oven-safe dish and bake at 350°F (175°C) until crispy and golden brown again. As for storage ideas, consider freezing individual portions of battered fish on baking sheets lined with parchment paper; then transfer them to an airtight container or freezer bag once frozen solid.

When reheating frozen battered fish, simply thaw overnight in the fridge before baking as usual.

❓ Frequently Asked Questions About Batter Fried Fish

Q: What type of fish should I use for this recipe?

A: You can use any type of fish you like, but firm-fleshed fish like cod or tilapia work best. If you’re using a more delicate fish like sole or flounder, be sure to adjust the cooking time accordingly.

Q: Can I use pre-made batter mix instead of making my own?

A: While store-bought batter mix can save you time, I highly recommend making your own batter from scratch – it’s easy to do and tastes so much better. Plus, homemade batter allows you to customize the seasonings to your liking.

Q: How do I prevent the batter from becoming too greasy?

A: To avoid a greasy finish, make sure your oil is hot enough before adding the battered fish – ideally around 350°F (175°C). Also, don’t overcrowd the pan; fry in batches if necessary.

Q: Can I bake this dish instead of frying it?

A: Yes, you can bake the battered fish in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until golden brown and cooked through.

Q: What if I don’t have any herbs or spices on hand?

A: You can omit them if you prefer; however, they add so much flavor to the dish that I highly recommend investing in some basic herbs like parsley or thyme – they’re easy to grow at home or find at most grocery stores.

Q: How do I store leftover battered fish?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat as desired.

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