If you’re craving crispy, golden seafood that tastes like a special treat yet comes together easily at home, Batter Dipped Fried Fish is your answer. This recipe brings out the best in white fish, wrapping each tender fillet in a light, airy blanket that crackles at first bite. With a handful of humble ingredients and a few simple tricks, you’ll get restaurant-worthy results that are perfect for impressing your friends or just giving your family something to cheer about at dinnertime!

Batter Dipped Fried Fish Recipe - Recipe Image

Ingredients You’ll Need

Just a few essential staples are all it takes to make Batter Dipped Fried Fish shine. Every component plays a role—whether it’s lending crunch, amping up the flavor, or giving that signature golden hue. Here’s what you’ll gather:

White fish fillets (such as cod, haddock, or tilapia): Choose fresh, firm fillets for the best flaky texture and mild taste that pairs perfectly with the crispy batter.
All-purpose flour (plus extra for dredging): The backbone of the batter, flour creates a smooth, cohesive coating and helps achieve that crunchy shell.
Cornstarch: This secret ingredient makes the coating extra light and crisp—don’t skip it!
Baking powder: A pinch lifts the batter, making for a puffed, airy crust that won’t get soggy.
Salt: Not just for seasoning the batter, but also for enhancing all those lovely flavors in your fish.
Paprika: Adds a slight warmth and brings out that appetizing golden color.
Garlic powder: Infuses a gentle savoriness in each bite, balancing the mild fish.
Black pepper: Gives just the right kick to wake up your taste buds.
Cold sparkling water (or club soda): Keeping this cold is essential for a crisp texture, delivering a bubbly lightness to the batter.
Vegetable oil, for frying: Neutral-flavored oil with a high smoke point ensures clean, even frying and a beautiful golden crust.

How to Make Batter Dipped Fried Fish

Step 1: Prep the Fish

Begin by patting your white fish fillets thoroughly dry with paper towels—this is key to a crisp finish! Sprinkle the fillets lightly with salt, then dust them in a bit of flour. This step helps the batter cling perfectly, ensuring that every bite is blanketed in flavorful crispiness.

Step 2: Mix the Batter

In a medium bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, paprika, garlic powder, and black pepper. Now, slowly pour in the cold sparkling water, stirring gently until the mixture becomes smooth. Be careful not to overmix; a few lumps are okay and help the batter fry up ultra-crisp. Chill the bowl in the fridge if you have a moment—cold batter is the secret to that shattering crunch!

Step 3: Heat the Oil

Pour about 2 inches of vegetable oil into a deep skillet or sturdy pot. Warm it up until it reaches 350°F (175°C)—a kitchen thermometer is handy here for best results. Proper oil temperature guarantees your Batter Dipped Fried Fish cooks evenly and gets that signature golden-brown exterior without absorbing excess oil.

Step 4: Dip and Fry

Working in batches to avoid crowding, dip each floured fish fillet into the prepared batter, letting any excess drip off. Carefully lower each piece into the hot oil. Fry for 4 to 6 minutes, flipping once, until the fish is deeply golden and deliciously crispy. The kitchen will fill with an irresistible aroma at this stage!

Step 5: Drain and Serve

Use a slotted spoon to lift the cooked fish onto a paper towel-lined plate, letting any excess oil drain away. The result should be beautifully golden, crispy Batter Dipped Fried Fish that’s just begging to be served right away for maximum crunch.

How to Serve Batter Dipped Fried Fish

Garnishes

Brighten up your platter with a squeeze of lemon wedges—there’s nothing like a spritz of citrus to set off that gorgeous fried coating. A sprinkling of fresh parsley or dill adds color and freshness. Of course, no Batter Dipped Fried Fish is complete without a heaping scoop of homemade tartar sauce or your favorite creamy dip for dunking.

Side Dishes

Go classic with a mound of crispy fries or chips to make the ultimate fish and chips feast. Prefer something lighter? Opt for a tangy coleslaw or a simple green salad to balance out the rich flavors. Buttered peas or pickles also make playful, nostalgic accompaniments.

Creative Ways to Present

Try stacking your fish fillets over a pile of shoestring fries, or serve mini pieces in soft sandwich rolls for crowd-pleasing sliders. You can even build fish tacos by tucking crispy Batter Dipped Fried Fish into warm tortillas with cabbage slaw and spicy mayo for a fun, unexpected twist.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Batter Dipped Fried Fish, let it cool completely before wrapping leftovers loosely in parchment or waxed paper, then place inside an airtight container. Store in the refrigerator for up to 2 days—just know that the crust is always crispiest on day one!

Freezing

To freeze, lay the cooled fish pieces on a small baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep well for up to 1 month. When ready to eat, you don’t even need to thaw—just reheat straight from the freezer for a speedy meal.

Reheating

For best results, reheat Batter Dipped Fried Fish in a preheated oven at 375°F (190°C) for about 10-12 minutes, or until hot and re-crisped. Avoid microwaving, as it tends to make the coating soggy; the oven method restores that irresistible crunch!

FAQs

What type Main Course

White, flaky fish like cod, haddock, or tilapia are perfect choices. They hold together well during frying and stay tender and juicy inside the crispy batter coating.

Why does the batter need to be cold?

A cold batter helps keep the coating light and prevents the fish from getting greasy. The chilly temperature interacts with the hot oil to create that glorious, airy crust everyone loves.

Can I use a gluten-free flour for the batter?

Absolutely! Swap the all-purpose flour for a gluten-free blend and make sure your cornstarch is gluten-free too. The final result should still be deliciously crisp, though the texture may vary slightly.

How do I know when the oil is hot enough?

Use a kitchen thermometer for accuracy—350°F is the sweet spot for frying. If you don’t have one, drop a little batter in the oil; it should sizzle and float to the top right away.

What’s the best way to keep Batter Dipped Fried Fish crispy for serving?

Place fried fish on a wire rack set over a baking sheet in a warm oven (around 200°F) while you finish cooking the batches. This keeps each piece hot and crunchy until you’re ready to gather everyone around the table.

Final Thoughts

I hope you’re as excited as I am to make a platter of Batter Dipped Fried Fish—you’ll be amazed at how easy it is to achieve that satisfying crunch and delicate flavor at home. Don’t hesitate to experiment with sides and sauces, and most importantly, enjoy every crispy bite with those you love!

Batter Dipped Fried Fish Recipe

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4.5 from 5 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make crispy and flavorful batter-dipped fried fish at home with this easy recipe. Perfect for a delicious fish and chips experience!

Ingredients

Scale

Fish:

1 1/2 pounds white fish fillets (such as cod, haddock, or tilapia)

Batter:

1 cup all-purpose flour (plus extra for dredging)
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup cold sparkling water (or club soda)

Other:

Vegetable oil, for frying

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Instructions

Prepare Fish: Pat the fish fillets dry with paper towels and lightly season with salt. Dredge each fillet in a small amount of flour.
Make Batter: In a bowl, whisk together flour, cornstarch, baking powder, salt, paprika, garlic powder, and black pepper. Gradually add cold sparkling water and stir until smooth.
Fry Fish: Heat vegetable oil to 350°F (175°C). Dip each fish fillet in batter, allowing excess to drip off, then fry for 4-6 minutes until golden brown.
Serve: Remove fish with a slotted spoon, drain on paper towels, and serve hot.