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Fish Batter

Fish Batter

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  • Author: Lina
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free (if using rice flour and cornstarch substitute for all-purpose flour)

Description

This fish batter recipe creates a perfectly golden, crispy coating for fried fish that stays crunchy long after frying. Made with simple pantry staples like all-purpose flour, cornstarch, and cold sparkling water or beer, it is versatile, quick to prepare, and customizable with spices and herbs. Ideal for fish and chips or any fried seafood, this batter delivers restaurant-quality results with a delicate, light, and flavorful crust.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch or rice flour
  • 1 teaspoon baking powder
  • Salt to taste
  • Optional spices: paprika, cayenne pepper, chili powder, dried dill, thyme, or parsley

Wet Ingredients

  • 1 cup cold sparkling water or beer (light lager or ale)
  • 1 egg (optional)

For Frying

  • Vegetable oil or another neutral frying oil (enough for deep frying)

Instructions

  1. Prepare Your Dry Mix: In a large bowl, combine all-purpose flour, cornstarch, baking powder, salt, and your choice of seasonings. Whisk well to ensure even distribution of the baking powder and spices.
  2. Add Liquid Ingredients: Slowly pour in the cold sparkling water or beer while stirring gently. Do not overmix; the batter should remain slightly lumpy for the best texture. If using, add the egg and mix just till combined.
  3. Let It Rest: Refrigerate the batter for 15 to 20 minutes to allow the flour to hydrate properly, resulting in an even crispier crust when fried.
  4. Prepare Your Fish: Pat your fish fillets dry with paper towels and season lightly with salt and pepper. Dry fish ensures the batter adheres well and prevents sogginess.
  5. Heat Your Oil: Heat vegetable oil or another neutral high smoke point oil in a deep pot or fryer to 350°F (175°C). Maintaining this temperature is key for crispy, non-greasy results.
  6. Dip and Fry: Dip each fish piece into the batter, letting excess drip off. Carefully place in the hot oil. Fry in batches to avoid overcrowding. Cook until golden brown and cooked through, about 3 to 5 minutes.
  7. Drain and Serve: Remove fried fish with a slotted spoon and drain on a wire rack or paper towels. Serve immediately for optimal crunch and flavor.

Notes

  • Keep the batter cold to achieve perfect sizzle and crunch when it hits the hot oil.
  • Don’t overmix the batter; stir just enough to combine to keep it light and airy.
  • Use a thermometer to maintain consistent oil temperature between 350°F and 375°F.
  • Pat fish dry before dipping to help the batter stick and prevent sogginess.
  • Cook fish in batches to avoid overcrowding and ensure even frying and crispiness.
  • To reheat leftovers, bake in a preheated oven at 350°F (175°C) for 10-15 minutes rather than microwaving to preserve crispiness.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Frying
  • Cuisine: British/American

Nutrition

  • Serving Size: 1 serving (approx. 4 oz fish with batter)
  • Calories: 300
  • Sugar: 0.5g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 40mg

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Find it online: https://delectablerecipe.com/fish-batter/