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Fish Batter

Fish Batter
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This easy and delicious Fish Batter recipe delivers a light, crispy, and flavorful coating perfect for frying fish at home. Made with simple pantry staples like all-purpose flour, cornstarch, baking powder, and cold sparkling water or beer, it creates an unbeatable crunchy texture and golden exterior. With versatile options and quick preparation, this batter is perfect for elevating your homemade fried fish to restaurant quality, pleasing both kids and adults alike.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Optional: 1/2 teaspoon paprika
  • Optional: 1/2 teaspoon garlic powder

Liquid Ingredients

  • 3/4 cup cold sparkling water or chilled beer

Instructions

  1. Prepare the Dry Mix: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, ground black pepper, and any optional spices like paprika or garlic powder. This creates a uniform dry base that ensures an even coating and consistent texture.
  2. Add the Liquid: Slowly pour in cold sparkling water or chilled beer while gently whisking the dry ingredients together. Mix just until combined to form a smooth batter with bubbles, being careful not to overmix to avoid gluten development.
  3. Chill the Batter: Cover the bowl and place the batter in the refrigerator for at least 20 minutes. This resting period helps meld the flavors and results in a crispier coating when fried.
  4. Coat the Fish: Pat your fish fillets dry with paper towels to remove excess moisture. Dip each piece evenly into the chilled batter, ensuring a full coating for maximum crunch and flavor.
  5. Fry to Perfection: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully lower the battered fish into the hot oil and fry for 3-5 minutes per side until golden brown and crisp. Remove and drain on paper towels before serving.

Notes

  • Keep the batter cold by using ice-cold water or beer and chilling it to boost crispiness.
  • Do not overmix the batter to prevent tough gluten formation; stir just until combined.
  • Pat fish completely dry before dipping to help the batter adhere and avoid sogginess.
  • Maintain oil temperature between 350°F and 375°F for even frying and to prevent greasy fish.
  • Fry in small batches to avoid overcrowding the pan and preserve oil temperature.

Nutrition

Keywords: fish batter, crispy fried fish, fish coating, fish fry batter, easy fish batter recipe, gluten free fish batter, beer batter, tempura fish

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