This classic recipe delivers perfectly golden, ultra-crispy fish with a light, airy batter thanks to sparkling water and cornstarch. It’s restaurant-quality at home—ideal for fish and chips night, family dinners, or a satisfying seafood fix. Serve it hot and fresh for the best crunch!

Servings: 4
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Total Time: About 30 minutes

Ingredients

• 4 fish fillets (cod, haddock, tilapia, or any firm white fish; about 6–8 oz each)
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika (smoked or sweet)
• Salt and black pepper, to taste
• 1 cup cold sparkling water (or club soda; keep it very cold for extra crispiness)
• Vegetable oil (or canola/peanut oil), for deep frying (enough to submerge the fillets)

To Serve:

• Lemon wedges
• Tartar sauce
• Optional: French fries, coleslaw, or malt vinegar

Instructions

1. Heat the Oil
   Pour vegetable oil into a deep pan, Dutch oven, or deep fryer to a depth of about 2–3 inches. Heat to 375°F (190°C). Use a thermometer for accuracy—too low and the fish gets greasy; too high and it burns.
2. Prepare the Batter
   In a medium bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper.
   Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick (like pancake batter). It should coat the back of a spoon but still drip off. Don’t overmix—small lumps are okay. Keep the batter cold.
3. Prep the Fish
   Pat the fish fillets completely dry with paper towels (this helps the batter stick and crisp up).
   Season lightly with salt and pepper.
   Lightly dust each fillet with a bit of plain flour (shake off excess) to create a base for the batter.
4. Batter and Fry
   Dip each floured fillet into the batter, letting excess drip off.
   Carefully lower into the hot oil (fry in batches to avoid crowding).
   Fry for 4–5 minutes, turning once halfway, until the coating is deep golden brown and crispy, and the fish is cooked through (internal temperature 145°F/63°C; it should flake easily).
5. Drain and Serve
   Remove with a slotted spoon or tongs and place on a wire rack or paper towel-lined plate to drain excess oil.
   Sprinkle with a pinch of salt while hot.
   Serve immediately with lemon wedges, tartar sauce, and your favorite sides

Tips & Variations

• For extra crunch, double-dip: After the first batter dip, let it rest 1 minute, then dip again.
• No deep fryer? Use a heavy pot and keep oil at consistent temperature.
• Make it gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend.
• Add flavor: Try Old Bay seasoning or cayenne in the batter for a spicy kick.
• Leftovers? Reheat in a hot oven (400°F/200°C) for 8–10 minutes to restore crispiness—avoid microwave.

Enjoy that satisfying crunch and flaky fish perfection! 🐟🔥

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