crispy fish batter recipe

Written ByJenny Smyth Posted on
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The Best crispy fish batter recipe

I have been making crispy fish batter recipe for years, and it’s always a hit with my family. My kids love the crunchy exterior and the tender interior of the fish, and my husband appreciates how easy it is to make. I’ve tried many different recipes over the years, but this one remains my go-to.

The key to making a good crispy fish batter is to use a combination of all-purpose flour, cornstarch, and spices. The cornstarch helps to create a light and airy texture, while the spices add depth and flavor. I like to use a mixture of paprika, garlic powder, and dried herbs like thyme and rosemary.

These spices give the batter a smoky flavor that pairs perfectly with the delicate taste of the fish. One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it with a side of tartar sauce or lemon wedges for a more traditional take, or try something new like a spicy mayo or aioli for added flavor. I also appreciate how easy it is to customize this recipe to suit your tastes – want it extra crispy?

Add more cornstarch! Want it extra flavorful? Add more spices!

It’s really just up to you and what you’re in the mood for.

Crispy Fish Batter Recipe

4.7 from 1576 votes

This crispy fish batter recipe is perfect for a delicious, crunchy coating on your favorite fish fillets. It’s easy to prepare and pairs well with a variety of sides.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup cold beer
1 cup ice water
4 fillets of white fish (such as cod or haddock)

For Frying

Vegetable oil for frying

👨‍🍳Directions

1In a large mixing bowl, whisk together flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.
2Gradually add the beer and ice water, stirring until the batter is smooth and lump-free.
3The batter should be thick enough to coat the fish but not too thick.
4Set aside to rest for 10 minutes.
5Pat the fish fillets dry with paper towels.
6Season both sides with additional salt and pepper.
7Heat about 2 inches of vegetable oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C).
8Use a thermometer to monitor the temperature.
9The oil is ready when it reaches 350°F (175°C).
10Dip each fish fillet into the batter, ensuring it is fully coated.
11Allow any excess batter to drip off.
12Carefully place the battered fillets into the hot oil, being cautious not to overcrowd the pot.
13Cook the fish for about 4-5 minutes on each side, or until the batter is golden brown and crispy.
14The fish should be cooked through and flake easily with a fork.
15Using tongs, remove the cooked fish from the oil and place it on a paper towel-lined plate to drain excess oil.
16Repeat with the remaining fish fillets, adding more oil if necessary to maintain the temperature.
17Serve the crispy fish batter immediately with your favorite dipping sauce or sides.

🔧Equipment

Mixing bowl
Whisk
Deep fryer or large heavy-bottomed pot
Tongs
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For an extra crispy batter, let the batter rest in the refrigerator for 30 minutes before coating the fish.

This recipe is always a good idea for any occasion – whether you’re hosting a family dinner party or just need something quick and easy for a weeknight meal.

You can store any leftover batter in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

When reheating leftover fried fish, try placing it on top of a bed of greens or serving it over rice to add some freshness and texture.

❓ Frequently Asked Questions About Crispy Fish Batter

What type of fish works best in this recipe?

The type of fish you choose will depend on your personal preference and what’s available at your local market. Some popular options include cod, tilapia, and catfish.

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

I would recommend against using pre-made batter mix – it’s much easier to make your own from scratch, and the results are well worth the extra effort.

How do I get my fish pieces to stay crispy?

To keep your fish pieces crispy, be sure to not overcrowd your frying pan – cook them in batches if necessary – and don’t skip the step of chilling them in the refrigerator for at least 30 minutes before frying.

Can I bake this instead of frying?

You can bake this recipe instead of frying – simply place your coated fish pieces on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 12-15 minutes, or until golden brown.

What if I don’t have cornstarch on hand?

You can substitute cornstarch with another starchy ingredient like all-purpose flour or panko breadcrumbs – just keep in mind that the texture may be slightly different.

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