Crispy Fish Batter Recipe

Introduction

This crispy fish batter creates a light, crunchy coating that makes any fish fillet irresistible. It’s easy to prepare and perfect for frying your favorite fresh fish at home. Enjoy restaurant-quality fried fish with this simple batter recipe.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup milk
• 1/2 cup water
• 2 tablespoons baking powder
• 1 teaspoon salt

Instructions

1. Step 1: In a bowl, whisk together the flour, milk, water, baking powder, and salt until the batter is smooth and free of lumps.
2. Step 2: Heat vegetable or canola oil in a deep fryer or large pot to 365 degrees F (185 degrees C).
3. Step 3: Pat fish fillets dry with paper towels to help the batter adhere better. Dip each fillet into the batter, coating it evenly.
4. Step 4: Carefully lower the battered fillets into the hot oil, frying a few pieces at a time without overcrowding. Cook for about 2 minutes per side, turning once, until golden brown and cooked through.
5. Step 5: Remove the fried fish from the oil and drain on a wire rack set over paper towels to remove excess oil.
6. Step 6: Serve the fish hot and enjoy with your favorite dipping sauces or sides.

Tips & Variations

• Use fresh fish fillets and pat them thoroughly dry to ensure the batter sticks well.
• Maintain the oil temperature at 365°F (185°C) for the crispiest results; adjust heat as needed during frying.
• Try adding a pinch of cayenne pepper or garlic powder to the batter for extra flavor.
• This batter is best used immediately after mixing — it does not store well once prepared.

Storage

This batter should be used fresh and not stored once mixed, as it loses its effectiveness. Store any uncooked fish separately in the refrigerator and fry with freshly prepared batter when ready. Leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days and reheated in an oven or air fryer to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

It’s best to prepare the batter just before frying. The mixture does not hold its texture well when stored and may result in a less crispy coating.

What type of oil is best for frying fish with this batter?

Vegetable oil or canola oil works well due to their high smoke points and neutral flavor, which help achieve a crispy, golden crust without burning.

Crispy Fish Batter Recipe

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4.8 from 123 reviews

This Crispy Fish Batter recipe creates a light and crunchy coating perfect for frying fish fillets. Made with all-purpose flour, baking powder, milk, water, and salt, it produces a smooth batter that fries to a golden brown crisp. Ideal for classic fried fish dishes, this batter ensures a deliciously crunchy exterior that complements tender fish inside.

• Author: lea
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Fish Batter Ingredients

• 1 cup all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup water

Instructions

1. Gather ingredients: Collect all the batter ingredients – flour, baking powder, salt, milk, and water.
2. Prepare the batter: In a bowl, whisk together the flour, baking powder, salt, milk, and water until the mixture is smooth and free of lumps.
3. Heat oil: Pour vegetable or canola oil into a deep fryer or heavy pan and heat to 365°F (185°C). Use a thermometer to ensure accurate temperature.
4. Prep fish: Pat fish fillets dry with paper towels to remove excess moisture. This helps the batter adhere better to the fish.
5. Batter the fish: Dip each fish fillet into the prepared batter, ensuring it’s thoroughly coated.
6. Fry the fish: Carefully lower battered fillets one at a time into the hot oil. Fry several fillets at once without overcrowding, turning them once to cook both sides evenly. Fry for about 2 minutes per side or until golden brown and cooked through.
7. Drain excess oil: Remove the fried fish and place them on a wire rack set over a paper towel-lined pan to drain excess oil and retain crispiness.
8. Serve: Serve the crispy fish hot alongside your favorite sides and sauces.

Notes

• Use the batter immediately after mixing for best results; it does not store well.
• Maintain oil temperature at 365°F to ensure a crispy coating without absorbing excess oil.
• Do not overcrowd the pan while frying to prevent oil temperature from dropping and uneven cooking.
• The nutrition facts apply to the batter only and represent the full amount of batter made, not per serving of fried fish.
• Patting fish dry before battering is essential to help the batter stick and create a crisp crust.

Keywords: fish batter, crispy fish batter, frying batter, fried fish, fish coating, easy fish batter