Batter Dipped Fried Fish Recipe
Get ready to fall for the irresistible crunch and delicate flake of Batter Dipped Fried Fish. This recipe brings a taste of the seaside straight to your kitchen, wrapping tender, juicy fillets in a golden, bubbly shell that practically shatters at first bite. Whether you’re reminiscing about a favorite fish fry or eager to try your hand at classic comfort food, Batter Dipped Fried Fish is the kind of meal that guarantees smiles all around—and it’s surprisingly simple to pull off!
Ingredients You’ll Need
The best part about Batter Dipped Fried Fish is that you likely have most of what you need already on hand. Each ingredient plays a special role, from lending crispiness and color to guaranteeing that flavorful tang and impossibly light bite.
- White fish fillets (cod, haddock, or pollock): Choose a firm, flaky fillet that stands up well to frying and soaks in all the batter’s flavor.
- All-purpose flour: Both for dredging the fish and constructing the base of the batter—flour ensures structure and crunch.
- Cornstarch: This is the secret weapon for extra crispiness and a lighter, airier coating.
- Baking powder: Helps create that puffy, restaurant-style crust with a little lift in every bite.
- Salt: Brightens flavors, making the fish and the batter sing.
- Paprika: Adds subtle warmth and a hint of color for a golden finish.
- Black pepper: Brings a touch of spice to round out the flavor.
- Cold sparkling water or club soda: The bubbles guarantee a light, crispy batter—don’t skip the cold!
- Lemon juice: A splash of citrus brings freshness and helps tenderize the fish.
- Vegetable oil (for frying): Use a neutral oil with a high smoke point to ensure perfectly fried fillets.
- Lemon wedges and tartar sauce (for serving): Classic sides for dipping and brightening every bite.
How to Make Batter Dipped Fried Fish
Step 1: Prepare the Fish
Start by gently patting your white fish fillets dry with paper towels. This little bit of prep ensures your batter will cling without sliding away. Sprinkle both sides lightly with salt and pepper. Seasoning now means every bite of that flaky fish is flavorful from the inside out.
Step 2: Mix the Batter
Whisk together the all-purpose flour, cornstarch, baking powder, salt, paprika, and black pepper in a medium mixing bowl. Now pour in the cold sparkling water (or club soda) and the teaspoon of lemon juice. Whisk until everything is smooth and just combined—don’t worry if you see a few bubbles, that’s what you want! Let the batter rest for 5 to 10 minutes; this quick rest lets the bubbles work their magic for extra crunch.
Step 3: Heat the Oil
Pour about two inches of vegetable oil into a heavy-bottomed pot or deep skillet and heat it to 350°F (175°C). Using a thermometer really helps here, because the perfect temperature gives you a beautifully golden Batter Dipped Fried Fish without overeating oil.
Step 4: Dredge and Dip
While your oil is heating, lightly dredge each fillet in a bit of extra flour. Shake off the excess—this thin coat helps the batter stick. Dip each fillet into the bubbly batter, letting the excess drip off for a light, even coating.
Step 5: Fry to Perfection
Carefully lower each battered fillet into hot oil, working in batches if needed. Fry each piece for about 4 to 5 minutes per side, or until the crust is deeply golden and crisp. Don’t overcrowd your pan—give those fillets space to sizzle! Once cooked, transfer your Batter Dipped Fried Fish to a plate lined with paper towels to drain any extra oil.
How to Serve Batter Dipped Fried Fish
Garnishes
A platter of hot, crispy Batter Dipped Fried Fish looks fantastic with a heap of lemon wedges for bright, zesty squeezes and a side of tartar sauce for creamy, tangy dipping. A final touch of fresh parsley or a pinch of flaky salt right before serving makes everything pop with color and flavor.
Side Dishes
Pair your fish with thick-cut fries or potato wedges for that classic fish and chips vibe, or opt for coleslaw to add a refreshing crunch. A pile of peas or a fresh garden salad works wonders for balance, making this meal both indulgent and satisfying.
Creative Ways to Present
Serve your Batter Dipped Fried Fish on rustic paper for a nostalgic pub feel, or tuck fillets into buns for unbeatable fish sandwiches. You can cut the fish into bite-sized pieces for crispy appetizers, perfect for dipping at any gathering. Dress the plate with extra lemon slices and a good scatter of herbs for a little showstopper flair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Batter Dipped Fried Fish, let the fillets cool completely before transferring to an airtight container. Store in the refrigerator for up to two days—the crispy texture does soften a bit, but the flavor is still fantastic!
Freezing
To freeze, arrange cooled fish fillets on a baking sheet and freeze until solid, then pack into freezer bags or containers. This prevents the fish from sticking together and makes reheating later a breeze. Frozen Batter Dipped Fried Fish will keep for about a month.
Reheating
For best results, reheat leftover fish in a hot oven (about 400°F/200°C) for 10 to 15 minutes. This helps restore some of the crunch. Avoid the microwave, as it can make the batter soggy. If reheating straight from frozen, give them a little extra time in the oven until heated through and sizzling.
FAQs
What kind of fish is best for Batter Dipped Fried Fish?
Firm, flaky white fish such as cod, haddock, or pollock work beautifully for this recipe. These varieties hold up well to frying and deliver that classic, tender inside with a crisp exterior.
Can I use beer instead of sparkling water?
Absolutely! Beer gives the batter a distinctive flavor and makes it even lighter and airier. Choose a lighter style like a lager or pale ale for the best results.
How do I know when the oil is ready?
A thermometer is super helpful—aim for 350°F (175°C), the sweet spot for frying. If you don’t have one, a small drop of batter should sizzle immediately but not burn. If it browns too quickly, lower the heat slightly.
Can I make this gluten-free?
Yes, you can substitute a gluten-free all-purpose blend for the flour and ensure your cornstarch and baking powder are certified gluten-free. The results are still wonderfully crispy and delicious!
Why does my batter sometimes fall off the fish?
If the fish isn’t dry enough or you skip the dredging step, the batter can slip away during frying. Make sure to pat the fillets dry and dust with a layer of flour before dipping in the batter. Also, don’t overcrowd the pan, which can cause temperature drops and affect the coating.
Final Thoughts
If you love crunchy, flavorful seafood, Batter Dipped Fried Fish is a surefire way to impress friends and family around the dinner table. Don’t be surprised if this becomes your new favorite tradition—you might just find yourself making extra every time!
Print
Batter Dipped Fried Fish Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make crispy and delicious Batter Dipped Fried Fish with this easy-to-follow recipe. Perfect for a seafood dinner or as a special treat for fish and chips lovers!
Ingredients
Fish:
- 1 lb white fish fillets (such as cod, haddock, or pollock)
Batter:
- 1 cup all-purpose flour (plus extra for dredging)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 1 cup cold sparkling water or club soda
- 1 teaspoon lemon juice
Other:
- vegetable oil (for frying)
- lemon wedges and tartar sauce (for serving)
Instructions
- Prepare Fish: Pat fish fillets dry, season with salt and pepper.
- Make Batter: Whisk flour, cornstarch, baking powder, salt, paprika, and pepper. Add water and lemon juice, whisk until smooth. Rest batter for 5–10 minutes.
- Heat Oil: Heat oil in a skillet to 350°F (175°C).
- Coat Fish: Dredge fish in flour, dip in batter, fry in hot oil.
- Fry Fish: Fry until golden and crispy, about 4–5 minutes per side.
- Serve: Drain on paper towels, serve hot with lemon wedges and tartar sauce.
Notes
- For extra crispiness, ensure batter is cold and avoid overcrowding the pan.
- Recipe works best with firm, flaky white fish. Beer can be used instead of sparkling water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American, British
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 0g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 55mg
