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Crispy Fish Batter for Perfectly Golden Fillets

Crispy Fish Batter for Perfectly Golden Fillets
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Learn how to make Crispy Fish Batter for Perfectly Golden Fillets to achieve a light, crunchy coating with a beautiful golden finish every time. This easy recipe uses simple pantry ingredients to create a restaurant-quality crispy texture and flavor that suits various white fish fillets. Perfect for quick dinners or impressing guests, it delivers consistently crispy, non-greasy results with minimal effort.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/2 teaspoon paprika or garlic powder
  • Optional for variations: 1/4 teaspoon cayenne pepper or chili powder, 1 tablespoon dried parsley or dill, 1 tablespoon panko breadcrumbs

Wet Ingredients

  • 3/4 cup cold sparkling water or light beer

Main Ingredients

  • Fresh white fish fillets (such as cod, haddock, or tilapia), about 1 to 1.5 pounds
  • Oil for frying (neutral oil with a high smoke point like vegetable or canola oil)

Instructions

  1. Prepare Your Ingredients: Pat the fish fillets dry with paper towels to remove any moisture, ensuring the batter will stick better. In a mixing bowl, combine all dry ingredients including flour, cornstarch, baking powder, salt, pepper, and any optional spices you choose to use.
  2. Mix the Batter: Slowly whisk in the cold sparkling water or beer into the dry ingredients until smooth. The batter should be thick enough to coat the back of a spoon but not too heavy. Keep the batter cold by placing the bowl over an ice bath if possible to maintain a light, crisp coating.
  3. Heat the Oil: Pour your chosen frying oil into a deep pan or fryer and heat to 350°F (175°C). Maintaining the correct oil temperature ensures the batter turns golden and crispy without becoming soggy or burnt.
  4. Dip and Fry: Dip each fish fillet evenly into the batter, allowing excess to drip off gently. Carefully lower fillets into the hot oil and fry for 3 to 5 minutes per side, or until golden brown and crispy.
  5. Drain and Serve: Remove the fried fillets with a slotted spoon and place on a wire rack or paper towels to drain any excess oil. Serve immediately to enjoy the batter at its crispiest.

Notes

  • Keep the batter cold to ensure a light, airy texture and crispiness.
  • Do not overmix the batter; a few lumps help keep it tender.
  • Use a thermometer to maintain an oil temperature of 350°F (175°C).
  • Dry the fish thoroughly to help batter adhesion and even frying.
  • Fry in batches to avoid overcrowding and temperature drops in the oil.
  • Use fresh oil for best flavor and texture.
  • Allow fried fish to rest briefly on a rack to maintain crispiness before serving.

Nutrition

Keywords: crispy fish batter, golden fish fillets, fried fish recipe, seafood batter, gluten-free fish batter, easy fish recipe

Find it online: https://lillysplate.com/crispy-fish-batter-for-perfectly-golden-fillets/