batter fish fry recipe

Written ByJenny Smyth Posted on
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The Best batter fish fry recipe

I’m so excited to share this batter fish fry recipe with you. It’s a family favorite that we just can’t get enough of.

The dish has its roots in traditional American cuisine, and I love how it brings everyone together. When I was growing up, my mom would often make this for special occasions, and now I’m passing it down to my own kids.

It’s one of those recipes that never fails to put a smile on everyone’s face. The crispy exterior and tender interior of the fish, paired with the flavorful batter, is just perfect.

And the best part? It’s incredibly easy to make!

My kids love helping me mix the batter and coat the fish, and they always get so excited when they see it sizzling in the pan. This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special celebration.

And as an added bonus, it’s actually pretty healthy too – the fish is a great source of protein, and the batter is made with whole wheat flour and spices that are full of antioxidants. So go ahead, give it a try, and see why this batter fish fry recipe is a staple in our household!

Crispy Batter Fried Fish

4.9 from 903 votes

A classic batter fried fish recipe with a light, golden, and crispy coating. The fish is flaky on the inside and perfectly seasoned, making it a delightful main dish for any meal.

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

🥘Ingredients

For the Fish

1 lb white fish fillets (cod or haddock), cut into 4 pieces
1/2 tsp salt
1/4 tsp black pepper

For the Batter

1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp salt
1/4 tsp paprika
1 cup cold water
1 large egg

For Frying

Vegetable oil, for deep frying

👨‍🍳Directions

1Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
2Set aside while preparing the batter.
3In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and paprika.
4Add the cold water and egg, and whisk until the batter is smooth and free of lumps.
5The batter should be thick enough to coat the back of a spoon.
6Pour vegetable oil into a deep fryer or large heavy pot to a depth of about 2 inches.
7Heat the oil over medium-high heat until it reaches 375°F on a candy thermometer.
8Dip each fish fillet into the batter, allowing any excess to drip off.
9Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding.
10Fry for 4 to 5 minutes, turning once, until the batter is deep golden brown and the fish flakes easily with a fork.
11Use a slotted spoon or tongs to transfer the fried fish to a plate lined with paper towels to drain excess oil.
12Serve immediately while hot and crispy.

🔧Equipment

Large mixing bowl
Whisk
Deep fryer or large heavy pot
Candy or deep-fry thermometer
Slotted spoon or tongs
Paper towels
Plate

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 620mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 25g

📝Notes

For extra crispiness, let the battered fish rest for 5 minutes before frying. You can also add a pinch of cayenne pepper to the batter for a spicy kick.

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

It’s incredibly easy to make! My kids love helping me mix the batter and coat the fish, and they always get so excited when they see it sizzling in the pan.

And as an added bonus, this recipe works well for family gatherings too – just reheat any leftovers in the oven or microwave before serving.

❓ Frequently Asked Questions About Crispy Batter Fried Fish

Q: What type of fish works best for this recipe?

A: You can use any white fish that’s firm enough to hold up to the batter, such as cod, tilapia, or haddock.

Q: Can I make this recipe in advance?

A: Yes, you can prepare the batter and store it in the fridge for up to 24 hours before using it.

Q: How do I keep the fish from breaking apart when I’m dredging it in the batter?

A: Make sure to pat the fish dry with paper towels before coating it in the batter, and don’t over-batter it – you want just enough to coat the fish evenly.

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

A: Yes, you can bake it at 400°F (200°C) for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.

Q: What if I don’t have buttermilk? Can I substitute something else?

A: You can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice – let it sit for about 5 minutes before using it in place of buttermilk.

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