Crispy Golden Fish Fry – Better Than Takeout!
Nothing beats the sound of a crispy bite and the tender flake of perfectly fried white fish. This recipe will show you how to make a mouthwatering, ultra-crispy fish fry that’ll leave your family begging for more. Whether you’re making it for a cozy dinner or a weekend feast, this dish is packed with flavor and that signature crunch.
Ingredients:
- 500g white fish fillets (cod, haddock, or basa – boneless and skinless)
- 1 cup all-purpose flour
- 1/2 cup cornstarch – adds extra crispiness
- 1 tsp baking powder – for light and airy batter
- 1 tsp paprika – for subtle smoky flavor
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 egg
- 3/4 cup cold sparkling water (or ice-cold water – very important for crispy texture)
- Vegetable oil – for deep frying
- Lemon wedges & tartar sauce – for serving
- Fresh parsley – optional, for garnish
Preparation:
1. Prepare the Fish:
Pat dry the fish fillets using paper towels to remove excess moisture. Cut into 2-3 inch strips or leave whole depending on your preference. Place them in the fridge while you prepare the batter—cold fish fries better and holds its shape.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, salt, black pepper, and cayenne pepper.
3. Make the Batter:
In the center of the dry mix, create a well. Crack in the egg, then gradually pour in the cold sparkling water, whisking until you get a smooth, thick batter. The batter should be similar to pancake consistency—not too runny and not too thick. Don’t overmix!
4. Heat the Oil:
Pour vegetable oil into a deep frying pan or pot, about 2-3 inches deep. Heat over medium-high heat to 175–180°C (350–360°F). You can test by dropping a bit of batter—if it sizzles and rises to the top, the oil is ready.
5. Batter and Fry:
Remove the fish from the fridge. Dip each piece into the batter, let the excess drip off, and carefully lower into the hot oil. Fry in batches, turning once, for 4–5 minutes or until golden brown and crispy.
Do not overcrowd the pan or the temperature will drop, making the fish soggy.
6. Drain and Rest:
Transfer fried fish to a wire rack or paper towels to drain excess oil. Sprinkle with a pinch of salt while hot to enhance flavor.
Serving Suggestions:
- Serve hot with fries, coleslaw, lemon wedges, and a generous side of tartar sauce or spicy aioli.
- Add to a sandwich or taco for a twist.
- Garnish with parsley for a fresh finish.
Tips for Ultra-Crispy Fish:
- Use sparkling water or beer in the batter for better aeration.
- Keep both the batter and fish cold before frying.
- Always fry at the right temperature and never overcrowd.
- For extra crunch, double-dip: light dusting of flour → batter → fry.
Why You’ll Love This Recipe:
This isn’t just a fish fry—it’s a crispy, golden masterpiece. The batter puffs up and crackles with every bite while the fish inside stays juicy and flaky. The spice blend adds depth without overpowering the delicate flavor of the fish. Whether you serve it for lunch, dinner, or a snack, it’s the kind of comfort food that wins hearts every time.