Ingredients
For the Fish:
• 1 pound white fish fillets (e.g., cod, haddock, tilapia, or basa)
For the Batter:
• 1 cup all-purpose flour
• 1 cup cold sparkling water or beer (for a light texture)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
Seasoning Mix:
• 1 teaspoon garlic powder
• 1 teaspoon paprika (optional: smoked paprika for a richer flavor)
• 1/4 teaspoon cayenne pepper (for heat, optional)
For Frying:
• 2 cups vegetable oil or canola oil (for deep frying)
Optional Garnishes:
• Lemon wedges
• Tartar sauce or aioli
• Fresh parsley, chopped
Instructions
1. Prep the Fish:
• Rinse fish fillets under cold water and pat dry with paper towels.
• Slice the fillets into manageable portions (around 3–4 inches) for even frying.
2. Make the Batter:
• In a large bowl, combine flour, baking powder, salt, pepper, garlic powder, and paprika.
• Gradually whisk in cold sparkling water or beer until the batter is smooth and slightly thick. Keep the batter cold for a crispier finish.
3. Heat the Oil:
• Pour oil into a deep frying pan or fryer and heat to 350°F (175°C). Use a kitchen thermometer for accuracy to maintain consistent results.
4. Coat the Fish:
• Lightly dust fish pieces with flour to help the batter adhere.
• Dip each piece into the batter, allowing excess to drip off.
5. Fry the Fish:
• Gently lower battered fish into hot oil, frying in small batches to prevent crowding.
• Fry for 4–5 minutes, turning occasionally, until golden brown and crispy.
• Remove and drain on a plate lined with paper towels to absorb excess oil.
• Arrange the fried fish on a platter with lemon wedges, tartar sauce, or your choice of sides. Garnish with parsley for a touch of freshness.
Chef’s Tips
• Keep It Cold: Use cold water or beer in the batter to create a light, airy crust.
• Test the Oil: Drop a small amount of batter into the oil; it should sizzle immediately but not burn.
• Double Dip: For an extra-crispy coating, dip the fish in batter twice.
• Season as You Go: Add a pinch of salt to the fish as soon as it’s out of the fryer.
Variations
1. Spicy Kick:
• Add 1/2 teaspoon cayenne pepper or chili powder to the batter for a spicy twist.
2. Herbed Batter:
• Mix in dried oregano, thyme, or dill to enhance the flavor profile.
3. Gluten-Free Option:
• Substitute all-purpose flour with rice flour or a gluten-free flour blend for a crisp, gluten-free alternative.
4. Panko Crust:
• After dipping the fish in batter, coat it with panko breadcrumbs for an extra-crunchy texture.
5. Asian Twist:
• Add a splash of soy sauce and a pinch of five-spice powder to the batter. Pair with a sweet chili dipping sauce.
Serving Suggestions
Crispy fried fish shines when served with classic accompaniments or creative sides. Some popular pairings include:
• Classic: Fries (fish and chips), coleslaw, and mushy peas.
• Fresh: Garden salad, cucumber dill yogurt sauce, or avocado salsa.
• Global: Rice pilaf, naan bread, or kimchi slaw for an international flair.
Nutrition Facts (Per Serving)
• Calories: 320
• Protein: 23g
• Carbohydrates: 15g
• Fat: 18g
• Sodium: 350mg
• Omega-3 Fatty Acids: 500mg