Crispy Fried Fish

A golden, crunchy fried fish that stays tender and flaky inside. Perfect for dinner or a special meal.

Ingredients:

• 4 fish fillets (cod, haddock, or tilapia), skinless if desired
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 cup cold sparkling water
• Vegetable oil, for frying
• Lemon wedges, for serving
• Optional: tartar sauce or your favorite dipping sauce

Instructions:

1️⃣ Prepare the batter

• In a medium bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper.
• Slowly pour in the cold sparkling water while whisking, until a smooth, slightly thick batter forms.

2️⃣ Prep the fish

• Pat the fish fillets dry with paper towels. This helps the batter stick and ensures crispiness.
• Lightly season the fillets with a pinch of salt and pepper.

3️⃣ Heat the oil

• In a large skillet or deep frying pan, pour enough vegetable oil to cover the bottom by about 1/2 inch.
• Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test by dropping a small bit of batter in – it should sizzle immediately.

4️⃣ Fry the fish

• Dip each fillet into the batter, letting any excess drip off.
• Carefully place the fillet into the hot oil. Fry 2–3 pieces at a time to avoid overcrowding.
• Cook for 3–4 minutes per side, or until the coating is golden brown and crisp, and the fish flakes easily with a fork.

5️⃣ Drain and serve

• Remove the fried fish from the oil and place on a plate lined with paper towels to drain any excess oil.
• Serve hot with lemon wedges and optional tartar sauce or your favorite dipping sauce.

Tips for Extra Crispy Fish:

• Keep the batter cold; it helps create a light, airy crust.
• Do not overcrowd the pan; frying in batches keeps the oil temperature steady.
• Use sparkling water for a lighter batter compared to regular water.