There’s nothing quite like biting into a perfectly crispy, golden-brown piece of fried fish. The contrast between the crunchy exterior and the tender, flaky fish inside is pure magic. Whether you’re making a classic fish and chips dinner or just want an easy way to elevate your seafood game, this crispy fish batter recipe is going to be your new go-to!

Now, I know what you’re thinking—how do you get that ultra-light, crunchy coating that doesn’t turn soggy the moment it comes out of the fryer? The secret lies in a simple, foolproof batter made with a mix of flour, cornstarch, baking powder, and cold sparkling water (or beer if you’re feeling fancy). This combination creates a delicate, crispy shell that stays crunchy long after frying.

So, grab your favorite fish fillets, heat up that oil, and let’s get started!

The Ingredients You’ll Need

Before we dive into the frying, let’s talk ingredients. Here’s what you’ll need to achieve that perfectly crisp batter:

For the Batter:

• 1 cup all-purpose flour
• 1/4 cup cornstarch (for that extra crunch)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder (optional, but adds a nice touch of flavor)
• 1 cup cold sparkling water (or cold beer for a delicious beer batter twist)

For Frying:

• Vegetable oil (for deep frying)
• Fish fillets (cod, haddock, or tilapia work great)

Now that we have everything prepped, let’s talk about the first steps—prepping the fish and mixing up the batter.

Step 1: Prepare the Fish

Before anything else, you want to make sure your fish is dry. Moisture is the enemy of crispy batter!

Pro Tip: Pat your fish fillets thoroughly with paper towels. The drier the fish, the better the batter will stick.

Once dry, lightly season your fillets with salt and black pepper. This step enhances the flavor without overpowering the delicate taste of the fish. Set the fillets aside while we mix up that crispy batter.

Step 2: Mix the Batter

Now comes the fun part—whisking up the lightest, crunchiest batter ever.

1. In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and garlic powder (if using). The cornstarch is the secret weapon here—it helps create that light, shatteringly crisp coating.
2. Slowly pour in the cold sparkling water or beer, whisking gently as you go. The key here is not to overmix—a few lumps in the batter are totally fine. Overmixing can make the batter too dense, and we want it airy and light!

Why Sparkling Water (or Beer)? The carbonation in the liquid creates tiny bubbles in the batter, which expand when fried, making the coating light and crispy.

At this point, your batter should be smooth but slightly thick—just thick enough to coat the back of a spoon without dripping off completely.

Step 3: Heat the Oil

Getting the oil to the right temperature is crucial for crispy fish. If it’s too cold, the batter will soak up oil and turn soggy. Too hot, and the outside burns before the fish cooks through.

1. Choose the right oil – Vegetable oil works great because it has a high smoke point and a neutral flavor. Canola or peanut oil also work well.
2. Heat to 350°F (175°C) – Use a deep fryer or a large, heavy-bottomed skillet with enough oil to fully submerge the fillets. A thermometer is super helpful here—if you don’t have one, test the oil by dropping in a small bit of batter. If it sizzles immediately and floats to the top, you’re good to go!

Pro Tip: If the oil starts smoking, it’s too hot! Lower the heat and let it cool slightly before frying.

Step 4: Coat the Fish

Now, let’s get those fillets ready for frying. This step ensures the batter sticks properly and creates a crispy shell.

1. Lightly dredge the fish in flour – This helps the batter cling to the fillets and prevents it from sliding off in the oil. Shake off any excess flour.
2. Dip into the batter – Fully coat each fillet in the batter, making sure every inch is covered. Let any excess batter drip off to avoid a thick, uneven coating.
3. Get ready to fry! – Once coated, the fish needs to go straight into the oil—letting it sit too long can make the batter separate.

Step 5: Fry to Crispy Perfection

Now comes the most exciting part—watching that batter bubble up and turn into the crispiest, golden-brown crust.

1. Carefully lower the fish into the hot oil – Use tongs to gently place each fillet into the oil. Don’t drop them in, or the hot oil may splatter!
2. Fry in small batches – Overcrowding the pan lowers the oil temperature, leading to soggy fish. Fry only a few fillets at a time for the best results.
3. Cook for 3–5 minutes per side – Flip the fillets once they turn a deep golden brown. They’re done when the outside is crispy, and the fish easily flakes with a fork.
4. Drain and keep crispy – Remove the fried fish using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. For extra crispiness, you can place them on a wire rack over a baking sheet instead of stacking them.

Pro Tip: If you’re making a large batch, keep the fried fish warm in a 200°F (95°C) oven while you finish frying the rest. This helps maintain that crispy texture!

Time to Serve!

You’ve made it through the frying process, and now it’s time to enjoy the crispy, golden goodness. Serve your fish hot with tartar sauce, fresh lemon wedges, coleslaw, and crispy fries for the ultimate fish and chips experience.

this recipe

FAQ: Your Crispy Fish Batter Questions Answered!

1️⃣ Why is my fish batter not sticking to the fillets?

If your batter isn’t sticking properly, it could be because the fish is too wet. Always pat the fish dry before coating it in flour and batter. The light flour coating acts as a glue, helping the batter adhere better.

2️⃣ How do I keep my batter crispy for longer?

The key to long-lasting crispiness is keeping everything hot. After frying, place the fish on a wire rack instead of stacking them on paper towels. If you’re cooking in batches, keep the fried fish warm in a 200°F (95°C) oven while you finish frying the rest.

3️⃣ Can I use something other than sparkling water or beer?

Yes! If you don’t have sparkling water or beer, you can use club soda as an alternative. The carbonation is what gives the batter its light and airy texture, so any fizzy liquid will work.

4️⃣ Can I make the batter ahead of time?

It’s best to make the batter right before frying because the carbonation starts to dissipate over time. However, you can mix the dry ingredients in advance and store them in an airtight container. When you’re ready to fry, just add the cold sparkling water or beer.

5️⃣ What’s the best fish to use for this recipe?

Mild, flaky white fish works best. Cod, haddock, pollock, and tilapia are all great choices. Avoid oily fish like salmon, as they don’t hold batter as well.

6️⃣ Can I reuse frying oil?

Yes, you can reuse the oil a couple of times, but you’ll need to strain it through a fine-mesh sieve or cheesecloth to remove any leftover batter bits. Store it in an airtight container and refrigerate it for the best results.

7️⃣ Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend and make sure your baking powder is gluten-free. The cornstarch in the recipe is naturally gluten-free and will still give you that crispy finish.

Conclusion: Time to Enjoy Your Crispy, Golden Fish!

And there you have it—the ultimate crispy fish batter recipe that’s light, airy, and incredibly crunchy! Whether you’re making a classic fish and chips dinner or serving these fillets alongside a fresh salad, this recipe is guaranteed to be a hit.

The combination of flour, cornstarch, and carbonation creates a crispy shell that holds up beautifully, while the tender fish inside stays moist and flaky. Plus, with a few simple tips—keeping the oil at the right temperature, not overmixing the batter, and frying in small batches—you’ll get perfect results every time.

Enjoy your crispy, golden fish, and happy frying!

CRISPY FISH BATTER RECIPE

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• Author: Lucas Recipes
• Total Time: 15 minutes

Print Recipe

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Description

This light and crispy fish batter will give your fillets a delicious golden crunch. The combination of cornstarch and sparkling water (or beer) ensures a crispy and airy texture, perfect for fish fries!

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Ingredients

Scale 1x2x3x

For the Batter:

• 1 cup all-purpose flour
• 1/4 cup cornstarch (for extra crispiness)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder (optional, for flavor)
• 1 cup cold sparkling water (or cold beer for a beer-batter twist)

For Frying:

• Vegetable oil (for deep frying)
• Fish fillets (cod, haddock, or tilapia work well)

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Instructions

1️⃣ Prepare the Fish

Pat the fish fillets dry with paper towels to remove excess moisture.

Lightly season them with salt and pepper. Set aside.

2️⃣ Mix the Batter

In a mixing bowl, combine flour, cornstarch, baking powder, salt, pepper, and garlic powder (if using).

Gradually whisk in the cold sparkling water or beer until the batter is smooth and slightly thick. Do not overmix to keep the batter airy.

3️⃣ Heat the Oil

In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).

Ensure the oil is deep enough to submerge the fish for even frying.

4️⃣ Coat the Fish

Lightly dredge each fish fillet in flour, shaking off any excess.

Dip the floured fish into the batter, ensuring it’s fully coated. Let any excess batter drip off.

5️⃣ Fry the Fish

Carefully place the coated fish into the hot oil, frying in small batches to avoid overcrowding.

Cook for 3–5 minutes per side, or until the batter is golden brown and crispy. The fish should flake easily with a fork.

Remove the fish using a slotted spoon and place it on a paper towel-lined plate to drain excess oil.

6️⃣ Serve

Serve the crispy fish hot with tartar sauce, lemon wedges, and a side of coleslaw or fries. Enjoy!

Notes

• Extra Crispy Tip: Keeping the batter cold ensures a crispier texture when fried. If needed, place the batter bowl over ice while preparing the fish.
• Beer-Batter Variation: Using cold beer instead of sparkling water gives a deeper flavor and extra crispiness.
• Oil Temperature Matters: If the oil is too cold, the batter will absorb too much oil and become soggy. If it’s too hot, the batter may burn before the fish cooks through. Use a thermometer for best results!

• Prep Time: 10 minutes
• Cook Time: 5 minutes