Perfectly Crispy Fish Batter Recipe: Achieve Restaurant-Quality Fried Fish at Home
Elevate your homemade fried fish with this easy and foolproof crispy fish batter recipe. Achieve a golden, crunchy exterior and tender, flavorful fish inside—ideal for family dinners or entertaining guests.
Ingredients
For the Batter:
- 1 cup all-purpose flour
- ½ cup milk
- ½ cup water
- ¼ teaspoon baking powder
- 1 teaspoon salt
For Frying:
- 2 pounds firm white fish fillets (such as cod, tilapia, or haddock)
- Vegetable oil, for deep-frying
Instructions
Prepare the Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the milk and water, stirring until the mixture is smooth and free of lumps.
Preheat the Oil:
- Pour vegetable oil into a deep fryer or large, heavy-bottomed pot to a depth of about 2 inches.
- Heat the oil to 365°F (185°C), using a thermometer to monitor the temperature accurately.
Prepare the Fish:
- Pat the fish fillets dry with paper towels to remove excess moisture.
- Cut the fillets into serving-size pieces, if necessary.
Coat the Fish:
- Dip each fish piece into the batter, ensuring it is fully coated.
- Allow any excess batter to drip off before frying.
Fry the Fish:
- Carefully lower the battered fish into the hot oil, frying a few pieces at a time to avoid overcrowding.
- Fry for approximately 2-3 minutes per side, or until the batter is golden brown and the fish is cooked through.
- Use a slotted spoon or tongs to remove the fish from the oil, allowing excess oil to drain back into the pot.
Drain and Serve:
- Place the fried fish on a plate lined with paper towels to absorb any remaining oil.
- Serve immediately with your choice of sides and dipping sauces, such as tartar sauce or lemon wedges.
Tips for Achieving the Crispiest Fish
Maintain Oil Temperature: Keeping the oil at a consistent 365°F (185°C) is crucial for a crispy texture. Use a thermometer to monitor the temperature, adjusting the heat as needed.
Dry the Fish Thoroughly: Removing excess moisture from the fish fillets before battering helps the batter adhere better and results in a crisper coating.
Avoid Overcrowding: Fry the fish in small batches to prevent the oil temperature from dropping, which can lead to greasy, soggy batter.
Serve Immediately: Fried fish is best enjoyed fresh and hot. Prepare your sides and sauces in advance to ensure you can serve the fish right after frying.