Crispy batter-dipped fish is a classic comfort food, perfect for a family dinner or a casual get-together. This recipe ensures a perfectly crunchy exterior with a tender, flaky interior. Paired with tartar sauce, fries, or a simple salad, this dish is sure to be a hit.
Ingredients:
For the Fish:
- 2 pounds of cod, hake, or other white fish fillets, cut into portions
- Vegetable oil for frying
For the Batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper (optional for a bit of heat)
- 1 1/2 cups cold water
Instructions:
- Prepare the Fish:
- Start by rinsing the fish fillets under cold water, then pat them dry with paper towels. This step is crucial as any excess moisture can prevent the batter from adhering properly to the fish.
- Cut the fillets into equal-sized portions, ensuring they are about 4-6 inches long. This helps them cook evenly.
- Mix the Batter:
- In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, kosher salt, and cayenne pepper. Whisk the dry ingredients together until well mixed.
- Slowly pour in the cold water while whisking continuously. The batter should be smooth and free of lumps, with a consistency slightly thicker than pancake batter. If the batter seems too thick, add a little more water, a tablespoon at a time, until you reach the desired consistency.
- Heat the Oil:
- In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). You need enough oil to completely submerge the fish. Maintaining the correct temperature is key to achieving a crispy coating without making the fish greasy.
- Coat the Fish:
- Working in batches, dip each fish fillet into the batter, ensuring it’s completely covered. Allow any excess batter to drip off before carefully lowering the fillet into the hot oil.
- Avoid overcrowding the pot, as this can lower the oil temperature and result in soggy fish.
- Fry the Fish:
- Fry each fillet for about 3-5 minutes, or until the batter is golden brown and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C).
- Use a slotted spoon or tongs to remove the fish from the oil and transfer it to a plate lined with paper towels. This helps absorb any excess oil and keeps the fish crispy.
- Serve:
- Serve the crispy batter-dipped fish immediately for the best texture. Pair it with classic sides like fries, coleslaw, or a fresh salad. A squeeze of lemon juice and a dollop of tartar sauce complement the flavors beautifully.
Tips for Perfect Crispy Fish:
- Cold Batter: Keeping the batter cold helps it adhere better to the fish and results in a lighter, crispier coating.
- Dry Fish: Make sure the fish fillets are thoroughly dried before dipping them in the batter. Any excess moisture will cause the batter to slide off.
- Oil Temperature: Monitor the oil temperature closely. If it’s too low, the fish will absorb too much oil and become greasy. If it’s too high, the batter may burn before the fish is cooked through.
- Cornstarch: The addition of cornstarch in the batter is crucial as it helps create a light, crisp crust that stays crispy even after frying.
This crispy batter-dipped fish recipe is a go-to for anyone looking to recreate a restaurant-quality dish at home. It’s easy to prepare, and the results are consistently delicious. Whether you’re serving it as part of a fish and chips meal or as a stand-alone dish, it’s bound to be a crowd-pleaser. The next time you’re in the mood for something fried and fabulous, give this recipe a try—you won’t be disappointed!
