Crispy Fish Batter Recipe
This Crispy Fish Batter Recipe creates perfectly golden, crunchy fish every time. Made with a blend of flour, cornstarch, and ice-cold sparkling water, this easy batter ensures light, airy, and irresistibly crisp results — just like your favorite restaurant fish and chips!
Ingredients
For the Batter:
- 1 cup 125 g all-purpose flour
- 1/3 cup 40 g cornstarch or rice flour
- 1 tsp baking powder
- 1 tsp fine sea salt
- ½ tsp black pepper
- 1 large egg
- ¾ to 1 cup 180–240 ml ice-cold sparkling water or beer
- 1 tbsp neutral oil optional, for added crispness
- Zest of 1 lemon optional
For the Fish:
- 1 to 1¼ lb 450–560 g white fish fillets (cod, haddock, pollock, or snapper), cut into 3–4 oz pieces
- Salt and pepper to season
- ½ cup 60 g flour or panko for dusting
- Oil for frying vegetable, canola, or peanut oil
Instructions
Prepare the Fish:
- Pat fish dry with paper towels and season lightly with salt and pepper. Cut into even pieces for uniform cooking.
Make the Batter:
- In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
- In another bowl, combine the egg with sparkling water (or beer) and oil.
- Pour the wet mixture into the dry ingredients and whisk gently. Do not overmix; a few small lumps are fine. The batter should coat the back of a spoon but remain fluid.
Heat the Oil:
- Pour oil into a deep pan or fryer to a depth of about 1½ inches. Heat to 350–375°F (175–190°C).
Coat and Fry:
- Dust each fish piece lightly with flour or panko. Dip into the batter, allowing excess to drip off.
- Carefully lower into hot oil and fry for 3–5 minutes per side until golden and crisp.
- Remove with a slotted spoon and place on a wire rack to drain.
Serve:
- Season immediately with a pinch of salt. Serve hot with lemon wedges, fries, and tartar sauce.
Notes
- Keep batter cold — cold batter hitting hot oil ensures maximum crispness.
- Don’t overcrowd the pan — this prevents oil temperature from dropping.
- Reheating Tip: To re-crisp leftovers, bake at 375°F (190°C) for 10 minutes on a wire rack.
- Variations: Use beer instead of sparkling water for deeper flavor; add spices like paprika or garlic powder for extra taste.
- Storage: Store leftovers in the fridge for up to 2 days. Reheat in the oven for best texture.