Description
A classic American recipe featuring white fish fillets dipped in a light, crispy batter and fried to golden perfection. This batter dipped fried fish is easy to prepare, with a delicate and crunchy coating that complements the tender fish inside. Perfectly served with lemon wedges for a flavorful seafood main course.
Ingredients
Scale
Fish and Dredging
- 1 1/2 pounds white fish fillets such as cod or haddock, cut into portions
- 1/2 cup all-purpose flour for dredging
- Pinch of salt and pepper for seasoning
Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup cold sparkling water or club soda
- 1 large egg, beaten
For Frying and Serving
- Vegetable oil for frying (1 to 2 inches deep)
- Lemon wedges for serving
Instructions
- Prepare the Fish: Pat the fish fillets dry using paper towels to remove excess moisture. Lightly season each piece with a pinch of salt and pepper to enhance flavor.
- Dredge the Fish: Place 1/2 cup of all-purpose flour on a plate. Dredge each fish portion in the flour, ensuring an even coat, then shake off any excess flour before battering.
- Make the Batter: In a mixing bowl, whisk together 1 cup all-purpose flour, baking powder, salt, black pepper, and paprika. Gradually add the cold sparkling water and beaten egg, whisking until the batter is smooth and free of lumps. Keeping the batter cold will help achieve a crisp texture.
- Heat the Oil: Pour 1 to 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat the oil to 350°F (175°C) using a thermometer to monitor the temperature accurately, which is essential for proper frying.
- Fry the Fish: Dip each floured fish fillet into the prepared batter, allowing excess batter to drip off. Carefully lower the battered fish into the hot oil to avoid splashes. Fry the fish for 4 to 6 minutes, turning once midway, until the coating is golden brown and crispy.
- Drain and Serve: Transfer the fried fish onto a wire rack or paper towels to drain excess oil. Serve hot accompanied by lemon wedges for a zesty finish.
Notes
- Keep the batter very cold to achieve extra crispy results.
- Avoid overcrowding the pan during frying to maintain oil temperature and prevent soggy coating.
- Cod, haddock, pollock, or tilapia are all excellent choices of fish for this recipe.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
- Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
