Ingredients for Perfect Battered Fish
- 700 g white fish fillets (cod, haddock, tilapia, or pollock)
- ½ cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- 1 cup cold sparkling water or cold club soda
- 1 egg (optional—adds extra color)
- Oil for frying (vegetable or sunflower oil)
- Lemon wedges and parsley for serving
The secret to the crispiness lies in combining flour + cornstarch + baking powder + cold sparkling water. This mixture creates air bubbles that expand during frying, producing that beautiful, light, crunchy coat you see in the picture.
Preparing the Fish for Frying
Start by patting the fish dry with paper towels. Removing surface moisture helps the batter adhere better and prevents oil splatters. If your fillets are too thick, you can slice them into long strips similar to the ones shown in your image—this ensures even frying and keeps the inside tender.
Lightly season the fish with salt and pepper on both sides. Some cooks also dust the fish with a tablespoon of flour before dipping it in batter. This small step helps the batter cling tightly, preventing it from sliding off while frying.
Making the Light and Crispy Batter
In a medium bowl, mix the flour, cornstarch, salt, pepper, paprika, and baking powder. Keep these dry ingredients whisked together.
Pour in the cold sparkling water. You can also add the egg if you prefer a richer color, though it is optional. The most important rule here is to keep the batter cold, because cold batter hitting hot oil forms extra bubbles that produce a crisp exterior.
Mix the batter gently. Do not overmix—tiny lumps are perfectly fine and even help with crispiness. The consistency should resemble pancake batter: slightly thick but pourable. If it becomes too thick, add a splash more sparkling water.
Frying the Fish to Golden Perfection
Heat the frying oil to 180°C (350–360°F). This temperature is ideal because it cooks the batter quickly while keeping the fish tender inside. If the oil is too cool, the batter will absorb oil and become greasy. If it’s too hot, the outside will brown before the inside cooks.
Dip each fish strip into the batter, let the excess drip off, and gently lower it into the hot oil. Fry only a few pieces at a time—overcrowding the pot reduces the temperature and prevents proper crisping.
As the fish fries, you will notice the batter puffing up and turning into a golden shell. Turn each piece halfway through to ensure even coloring. The total frying time is usually 4–6 minutes, depending on the thickness of the fish.
Once cooked, transfer the golden fillets to a wire rack or paper towels. Avoid stacking them while hot to maintain crispiness.
Serving the Crispy Fish
The fish in your picture is served beautifully with lemon wedges and a sprinkle of chopped parsley. Both add brightness and freshness that balance the richness of the fried batter.
Serve immediately with:
- Classic French fries
- Homemade tartar sauce
- Garlic mayo or aioli
- Lemon wedges
- Coleslaw
- A light salad
This dish is perfect for casual dinners, gathering with friends, or simply treating yourself to a satisfying homemade meal that tastes exactly like restaurant-style fish.
Why This Recipe Always Works
This crispy batter recipe is reliable for several reasons:
- Cornstarch makes the coating lighter and crunchier than flour alone.
- Cold sparkling water creates tiny bubbles, resulting in an airy crust.
- Baking powder activates during frying, expanding the batter.
- High-heat frying ensures a crisp exterior without overcooking the fish.
- Drying the fish first helps the batter stick and prevents sogginess.
When these elements work together, you get a fillet that is crunchy on the outside and perfectly flaky inside—just like the picture you shared.
Tips for Extra Crunch and Flavor
- Use very cold sparkling water or even cold beer for maximum crispiness.
- Always fry in fresh, clean oil to maintain golden color.
- If cooking many batches, place finished fish in the oven at 120°C (250°F) to keep warm without losing crispiness.
- For spicy fish, add cayenne or chili flakes to the batter.
- For garlic lovers, sprinkle garlic powder lightly onto the cooked fish.
Storage and Reheating
While battered fish is best served fresh, you can store leftovers in an airtight container in the refrigerator for up to one day. To reheat without losing crunch, place the fish in a hot oven (220°C / 425°F) for 7–10 minutes, or air fry it for a few minutes.
Avoid microwaving—it softens the batter and removes the crunch.