Batter Dipped Fried Fish

Fried fish is a classic dish that has been enjoyed for centuries across various cultures. Whether it’s served in a casual fish and chips meal, at a seafood feast, or as part of a family dinner, batter-dipped fried fish is always a crowd-pleaser. The crispy golden batter paired with tender fish fillets creates a perfect contrast of textures, while the seasoning infuses the fish with flavor.

If you’ve ever wanted to recreate this delicious dish at home, you’re in the right place. In this recipe, we’ll show you how to make perfectly crispy batter-dipped fried fish that’s easy to prepare and absolutely irresistible.

What is Batter Dipped Fried Fish?
Batter-dipped fried fish involves dipping fish fillets into a seasoned batter, then frying them until they are golden brown and crispy. The batter provides a crunchy exterior while allowing the fish to remain moist and tender on the inside. The key to achieving the perfect fried fish is a light, airy batter and the right oil temperature.

Common Types of Fish for Frying
While many different types of fish can be used for batter dipping and frying, some of the best fish for this method include:

Cod: Mild-flavored with a flaky texture.
Haddock: Similar to cod but slightly sweeter.
Pollock: Firm, flaky white fish that holds up well in batter.
Tilapia: A light fish with a delicate texture.
Catfish: Popular in Southern fried fish recipes, with a slightly earthy flavor.
Bass or Trout: Great options for fresh water fish lovers.
You can use any firm white fish fillet, but these types are particularly ideal for frying.

Ingredients for Batter Dipped Fried Fish
For the Fish:
4-6 fish fillets (such as cod, haddock, or tilapia)
Salt and pepper, to taste
Lemon wedges (for serving)
For the Batter:
1 cup all-purpose flour (plus extra for dredging)
1/2 cup cornstarch (for extra crispiness)
1 teaspoon baking powder (to make the batter light and airy)
1 teaspoon garlic powder (optional, for flavor)
1 teaspoon onion powder (optional, for flavor)
1/2 teaspoon paprika (optional, for a smoky kick)
1/4 teaspoon cayenne pepper (optional, for a bit of heat)
1 cup cold sparkling water (or cold beer, for a richer flavor)
1 large egg (optional, for added texture)
1 teaspoon lemon zest (optional, for brightness)
For Frying:
Vegetable oil or canola oil (for deep frying, enough to submerge the fish)
Paper towels (for draining excess oil)

Instructions
1. Prepare the Fish
Begin by patting the fish fillets dry with paper towels to remove any excess moisture. This helps the batter adhere to the fish and prevents oil splatter during frying.
Season the fillets generously with salt and pepper. You can also add a pinch of garlic powder or paprika to the fish if you’d like more flavor.
2. Make the Batter
In a large mixing bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, and cayenne pepper. Whisk everything together until fully combined.
Slowly pour in the cold sparkling water (or beer) and whisk until smooth. The batter should be thick enough to coat the back of a spoon, but not too thick to be clumpy.
If using, add the egg and lemon zest to the batter and mix to combine. The egg helps the batter form a more cohesive coating around the fish.
Let the batter sit for about 5 minutes. This allows the baking powder to activate and ensures a light, crispy texture.
3. Heat the Oil
Pour vegetable oil into a large pot or deep fryer to a depth of about 2-3 inches. Heat the oil over medium-high heat to around 350°F (175°C). Use a thermometer to monitor the oil temperature, as this is key for getting that golden-brown crunch.
You can test the oil by dropping a small amount of batter into it; if it sizzles immediately and floats to the top, the oil is ready.
4. Dredge the Fish
Lightly dredge the fish fillets in some plain flour before dipping them into the batter. This helps the batter adhere to the fish more effectively.
Dip each fillet into the batter, ensuring that it is fully coated. Allow any excess batter to drip off before frying.
5. Fry the Fish
Carefully lower the battered fish fillets into the hot oil, one at a time. Do not overcrowd the pan, as this can cause the oil temperature to drop and result in soggy fish.
Fry the fish for about 4-5 minutes, or until the batter is golden and crispy, and the fish is cooked through. The fish should float to the top of the oil when it’s done.
Use tongs or a slotted spoon to remove the fish from the oil and place it on a plate lined with paper towels to drain any excess oil.
6. Serve
Serve your batter-dipped fried fish with lemon wedges, tartar sauce, and your favorite sides. It goes perfectly with crispy fries, a fresh salad, or coleslaw.
Tips for Perfectly Fried Fish
Cold Batter: Using cold sparkling water or beer is key to getting a crispy, airy batter. The cold liquid causes the batter to fry up quickly and form a crunchy texture.
Oil Temperature: Make sure the oil is hot enough. If the oil is too cold, the batter will absorb too much oil and become greasy. If the oil is too hot, the outside will burn before the fish cooks through.
Use a Deep Fryer: If you have a deep fryer, it can help you maintain a consistent temperature, which is important for even frying.
Do Not Overcrowd: Fry the fish in batches if necessary. Overcrowding the pan will lower the temperature of the oil and result in soggy, unevenly cooked fish.
Rest After Frying: Let the fried fish rest for a minute or two on paper towels to drain excess oil. This keeps the batter crispy.
Serving Suggestions
Batter-dipped fried fish is a versatile dish and pairs well with many sides and sauces. Here are a few ideas for serving:

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