how to make fish batter recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best how to make fish batter recipe

I’m so excited to share my favorite fish batter recipe with you all today. This dish has been a staple in our household for years, and I’m sure it will become one in yours too. The crispy exterior and tender interior of the fish, paired with the perfect balance of flavors from the batter, makes for a truly delicious meal.

My kids love helping me make the batter and then watching it transform into a golden brown delight in the oven. Whether we’re having a family gathering or just a casual dinner at home, this fish batter recipe is always a hit. Plus, it’s relatively healthy, with the fish providing a good source of protein and omega-3s, and the batter being made with whole wheat flour and minimal added sugar.

I’ve even used this recipe for special occasions like Christmas dinner and Easter Sunday brunch. It’s just that good! And the best part?

It’s incredibly easy to make, requiring only a few ingredients and some basic kitchen tools. Even my most novice cook friends have been able to whip up this recipe with ease. So go ahead, give it a try, and let me know what you think!

I promise you won’t be disappointed.

Classic Crispy Fish Batter

4.5 from 1614 votes

This light and airy beer batter creates a shatteringly crisp coating for white fish fillets. The carbonation in the beer and the resting time ensure a delicate crust that stays crunchy.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Batter

1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cold beer (lager or pilsner)
1 large egg, beaten

For Frying

1 1/2 pounds white fish fillets (cod, haddock, or pollock), cut into 4 portions
1/2 cup all-purpose flour, for dusting
Vegetable oil, for deep frying
Lemon wedges, for serving

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper until well combined.
2Create a well in the center of the dry ingredients.
3Pour the cold beer and beaten egg into the well.
4Whisk gently from the center outward until the batter is smooth and free of lumps, with a consistency similar to heavy cream.
5Do not overmix, as this can make the batter tough.
6Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 15 minutes.
7This resting period allows the gluten to relax and the baking powder to activate, resulting in a lighter crust.
8Pat the fish fillets dry with paper towels and lightly dust each piece with the additional flour, shaking off any excess.
9This dry coating helps the batter adhere to the fish.
10Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches.
11Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
12Dip each floured fish fillet into the chilled batter, allowing any excess to drip off.
13Carefully lower the fish into the hot oil, working in batches to avoid overcrowding the pan.
14Fry the fish for 4 to 5 minutes per side, turning once, until the batter is golden brown and crispy and the fish flakes easily with a fork.
15The internal temperature of the fish should reach 145°F.
16Remove the cooked fish with tongs and transfer to a wire rack set over paper towels to drain.
17Repeat with the remaining fillets, returning the oil to 350°F between batches.
18Serve immediately with lemon wedges.

🔧Equipment

Large mixing bowl
Whisk
Deep skillet or Dutch oven
Deep-fry thermometer
Tongs
Paper towels
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 80mg🧂Sodium: 450mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 25g

📝Notes

Tips: Use very cold beer for a crispier batter. If you prefer a non-alcoholic version, substitute sparkling water. For extra flavor, add a pinch of paprika or garlic powder to the dry ingredients. Serve with tartar sauce or malt vinegar.

Watch Video Of How Classic Crispy Fish Batter Works

This fish batter recipe is truly one of our family’s favorites – we love how easy it is to make and how versatile it is for any occasion. One of my favorite things about this recipe is how well it reheats – simply pop it back in the oven at 350°F (180°C) for about 10-15 minutes and you’ll be enjoying crispy hot fish in no time!

We also love serving this dish at family gatherings because everyone gets excited when they see that golden brown crust on top – it’s just so visually appealing! And don’t even get me started on how well this recipe works for leftovers – simply refrigerate or freeze what’s left over from dinner and reheat whenever needed.

❓ Frequently Asked Questions About Crispy Fish Batter

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

A: For this recipe, I recommend using cod, haddock, or halibut – they all have a nice firm texture that holds up well to the batter. However, feel free to experiment with other types of fish if you prefer. Just keep in mind that some may require slightly longer cooking times.

Q: Can I make this recipe gluten-free?

A: Yes, you can easily substitute the whole wheat flour with gluten-free alternatives like almond flour or coconut flour. Just be aware that these flours may have slightly different flavor profiles and textures.

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

A: If your batter becomes too thick during preparation, simply add a little more buttermilk or water to thin it out. Be careful not to overdo it, though – you want the batter to still maintain its structure when frying.

Q: Can I bake this recipe instead of frying?

A: While frying is traditional for this dish, you can certainly bake it for a healthier alternative. Simply preheat your oven to 400°F (200°C) and bake for about 15-20 minutes, or until the fish is cooked through.

Q: What’s the best way to store leftover fish batter?

A: To store leftover fish batter, let it cool completely before transferring it to an airtight container in the fridge. It will keep for up to three days in the fridge or can be frozen for up to two months.

Similar Posts