Crispy Fried Fish
Golden, light, and deliciously flaky—your new favorite fish fry recipe!
There’s nothing quite like that first bite into a perfectly crispy fried fish fillet—crunchy on the outside, tender and flaky on the inside. Whether you’re serving it with classic chips, creamy coleslaw, or piling it into a sandwich bun, this Crispy Fried Fish recipe delivers restaurant-quality results from your own kitchen.
Thanks to a light, airy batter made with cold sparkling water and a touch of cornstarch, every bite is irresistibly crunchy. Let’s dive in!
Ingredients
- 4 white fish fillets (cod, haddock, or tilapia)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 cup cold sparkling water
- Vegetable oil, for deep frying
- Optional: lemon wedges and tartar sauce, for serving
Instructions
1. Heat the Oil
Pour vegetable oil into a deep pan or fryer and heat to 375°F (190°C). Make sure the oil is hot enough—this is key to achieving that ultra-crispy finish!
2. Make the Batter
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Gradually whisk in the cold sparkling water until smooth and lump-free. The batter should be thick enough to coat the back of a spoon but still pourable.
3. Prep the Fish
Pat your fish fillets dry with paper towels. Lightly dust them with flour—this helps the batter stick better.
4. Dip & Fry
Dip each fillet into the batter, allowing excess to drip off. Carefully lower the fillets into the hot oil, working in batches if needed.
Fry for 4–5 minutes, or until golden brown and crispy on the outside. Flip halfway through if shallow frying.
5. Drain & Serve
Transfer the cooked fillets to a paper towel-lined plate to drain any excess oil. Serve immediately while hot and crispy!
Serving Suggestions
- Classic fish & chips with vinegar and tartar sauce
- Inside a toasted sandwich bun with lettuce and slaw
- Over a bed of garlic mashed potatoes or steamed rice
- With coleslaw, corn on the cob, or a fresh green salad
Tips for Frying Success
- Cold batter = crispier crust. Keep the sparkling water cold until the moment you mix!
- Don’t overcrowd the pan—too many pieces will drop the oil temp and make the coating soggy.
- Want even more crunch? Add a tablespoon of rice flour to the batter.
Nutrition Estimate (Per Fillet)
Calories: ~300 | Protein: ~22g | Carbs: ~18g | Fat: ~16g
(Will vary depending on the type of fish and frying oil used)
Crispy, golden, and oh-so-satisfying—this fried fish recipe is a keeper for fish fry nights, casual dinners, or anytime you’re craving that comforting crunch.
#CrispyFish #SeafoodLovers #FishFryFriday #GoldenGoodness #HomemadeTakeout
