Crispy Fish Batter Recipe

Introduction

This Crispy Fish Batter recipe creates a light, crunchy coating perfect for frying your favorite fish fillets. Using simple pantry ingredients and cold sparkling water or beer, it delivers a golden, airy crust that’s sure to impress. It’s an easy way to elevate any fish dinner.

Ingredients

• 1 cup (120g) all-purpose flour
• ½ cup (60g) cornstarch (for extra crispiness)
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)
• ½ tsp paprika (for color and flavor)
• 1 cup (240ml) cold sparkling water or beer (for a light, airy batter)
• 1 egg (optional, for extra binding and crispiness)
• Oil for frying (vegetable, canola, or peanut oil)

Instructions

1. Step 1: In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika until well combined.
2. Step 2: Gradually add the cold sparkling water or beer while whisking to form a smooth, slightly thick batter. If using, beat in the egg for extra crispiness.
3. Step 3: Heat about 2-3 inches of oil in a deep frying pan or pot to 350°F (175°C).
4. Step 4: Pat fish fillets dry with paper towels and lightly dust them with flour to help the batter adhere.
5. Step 5: Dip each fillet into the batter, coating evenly.
6. Step 6: Carefully place the battered fish into the hot oil. Fry for 3-5 minutes per side until golden brown and crispy. Fry in batches to avoid overcrowding.
7. Step 7: Remove fish and drain on a wire rack or paper towels to remove excess oil.
8. Step 8: Serve immediately with lemon wedges, tartar sauce, or your favorite sides.

Tips & Variations

• Using cold sparkling water or beer keeps the batter light and crispy—make sure it’s very cold before mixing in.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free blend and ensure the baking powder is gluten-free.
• Add a pinch of cayenne or chili powder to the batter for a subtle spicy kick.
• Use an ice bath for the batter bowl to help maintain the cold temperature while coating the fish.
• Try coating other seafood or vegetables with this batter for a similarly crispy texture.

Storage

Best enjoyed immediately for maximum crispiness. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. To reheat, place fish on a wire rack in a preheated oven at 375°F (190°C) for 5-8 minutes to restore crispiness. Avoid microwaving, as it will make the batter soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular water instead of sparkling water or beer?

Regular water will work but the batter won’t be as light and crispy. Sparkling water or beer introduces bubbles that create an airy texture.

Do I have to use egg in the batter?

No, the egg is optional. It helps with binding and adds crispiness, but the batter will still work well without it.

Crispy Fish Batter Recipe

Print Recipe

★★★★★

4.4 from 76 reviews

This Crispy Fish Batter recipe creates a light, airy, and crunchy coating perfect for frying fish. Using a blend of all-purpose flour, cornstarch, and baking powder along with cold sparkling water or beer ensures a delicate crispiness that complements the tender fish inside. Ideal for frying in hot oil, this batter yields golden-brown, flavorful fish perfect for a satisfying meal or appetizer.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Batter Ingredients

• 1 cup (120g) all-purpose flour
• ½ cup (60g) cornstarch (for extra crispiness)
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)
• ½ tsp paprika (for color and flavor)
• 1 cup (240ml) cold sparkling water or beer (for a light, airy batter)
• 1 egg (optional, for extra binding and crispiness)

For Frying

• Oil for frying (vegetable, canola, or peanut oil)

Instructions

1. Prepare the Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika until well combined. Gradually pour in the cold sparkling water or beer while continuously whisking to create a smooth, slightly thick batter. If using, beat the egg separately and whisk it into the batter for extra crispiness and binding.
2. Heat the Oil: Pour about 2 to 3 inches of vegetable, canola, or peanut oil into a deep frying pan or pot. Heat the oil to 350°F (175°C) using a thermometer to ensure the correct frying temperature for a crisp coating.
3. Coat the Fish: Pat your fish fillets dry thoroughly using paper towels. Lightly dust each fillet with flour to help the batter adhere better. Then dip each fillet into the prepared batter, making sure to coat it evenly and completely.
4. Fry the Fish: Carefully place the battered fish into the hot oil without overcrowding the pan to maintain the oil temperature. Fry for approximately 3 to 5 minutes on each side, or until the batter is golden brown, crispy, and the fish is cooked through.
5. Drain and Serve: Using a slotted spoon or tongs, remove the fish from the oil and place it on a wire rack or paper towels to drain excess oil. Serve immediately with lemon wedges, tartar sauce, or your preferred side dishes for a delicious crispy fish meal.

Notes

• Using cold sparkling water or beer helps create a lighter, airier batter texture.
• Ensure the oil temperature stays consistent at 350°F to avoid greasy or undercooked batter.
• Lightly dusting the fish with flour before battering improves batter adhesion and crispiness.
• Fry in batches to prevent overcrowding, which can lower oil temperature and result in soggy batter.
• Optional spices like garlic powder and paprika add extra flavor and appealing color to the batter.

Keywords: crispy fish batter, fish fry batter, beer batter recipe, crunchy fish coating, fried fish recipe