Lightly coating the fish with flour before battering helps the batter stick better.
Serving and Pairing Suggestions
Classic Pairing: Serve with fries, coleslaw, and tartar sauce.Healthier Option: Pair with a fresh salad and lemon wedges.
For a Twist: Use the crispy fish for tacos with shredded cabbage and chipotle mayo.
Storage and Reheating Tips
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
Reheating: To maintain crispiness, reheat in an air fryer at 375°F (190°C) for 5 minutes or in an oven at 400°F (200°C) for 10 minutes. Avoid microwaving, as it makes the batter soggy.FAQs
1. Can I use gluten-free flour?
Yes! Substitute all-purpose flour with a gluten-free 1:1 flour blend for the same crispy result.
2. Can I make this batter ahead of time?
It’s best used fresh, but you can refrigerate it for up to 1 hour before frying.
3. Why is my fish batter falling off?
Make sure the fish is completely dry before battering, and lightly coat it with flour before dipping.
4. What’s the best oil for frying fish?
Use oils with high smoke points like canola, peanut, or vegetable oil.
5. Can I use this batter for other proteins?
Absolutely! This batter works great for shrimp, calamari, and even chicken tenders.
Tips & Tricks
– Use sparkling water for extra crispiness.
– Rest battered fish for 5 minutes before frying for better adhesion.
– Don’t flip the fish too early—let it develop a crust before turning.
Recipe Variations
