1 cup all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
¾ cup cold water or sparkling water
1 egg (optional)
Tools Needed
Mixing bowl
Whisk
Deep fryer or heavy skillet
Tongs
Paper towels
Digital thermometer (optional, for oil temperature)
Cooking Instructions
Step 1: Prepare the BatterIn a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. This ensures the dry ingredients are well combined before adding liquid.
Step 2: Add Liquid Ingredients
Gradually pour in the cold water (or sparkling water) while whisking continuously. If using an egg, beat it separately before adding it to the batter. The mixture should be smooth, lump-free, and slightly thick—enough to coat the fish without being too heavy.Step 3: Heat the Oil
In a deep fryer or heavy-bottomed skillet, heat oil to 350-375°F (175-190°C). Maintaining this temperature is key to achieving crispy, non-greasy fried fish. Too low, and the fish will absorb oil and become soggy; too high, and the batter may burn before the fish cooks through.
Step 4: Prepare the FishPat the fish fillets dry with paper towels. Removing excess moisture helps the batter adhere properly. Lightly dust each fillet with flour to create a base layer for the batter to stick to.
Step 5: Coat the Fish
Dip each fillet into the batter, ensuring it’s evenly coated. Let any excess batter drip off before frying.
Step 6: Fry Until Golden BrownCarefully place the battered fish into the hot oil. Fry for 3-5 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan, as this lowers the oil temperature and affects crispiness.
Step 7: Drain and Serve
Remove the fish from the oil and place it on a paper towel-lined plate to absorb excess oil. Serve immediately with tartar sauce, lemon wedges, or your favorite dipping sauce.
Why You’ll Love This Recipe
Ultra-crispy texture – Thanks to cornstarch and sparkling water.Simple ingredients – No fancy ingredients required.
Versatile – Works for any fish or even shrimp.
Light & airy batter – Not overly heavy or greasy.
Easy to make – Perfect for home cooks of all skill levels.Mistakes to Avoid & Solutions
1. Batter is too thick or too thin
If the batter is too thick, add a tablespoon of cold water at a time until it reaches the right consistency.
If too thin, whisk in a little more flour until it coats the fish evenly.
2. Frying at the wrong temperature
Too low: Fish will absorb oil and become greasy.
Too high: Batter burns before the fish is fully cooked.
Always maintain 350-375°F (175-190°C) for perfect results.
3. Overcrowding the fryerFry in small batches to prevent temperature drops and ensure even cooking.
4. Skipping the pre-dusting step
