Fried fish is a classic dish that has been enjoyed for centuries across various cultures. Whether it’s served in a casual fish and chips meal, at a seafood feast, or as part of a family dinner, batter-dipped fried fish is always a crowd-pleaser. The crispy golden batter paired with tender fish fillets creates a perfect contrast of textures, while the seasoning infuses the fish with flavor.
If you’ve ever wanted to recreate this delicious dish at home, you’re in the right place. In this recipe, we’ll show you how to make perfectly crispy batter-dipped fried fish that’s easy to prepare and absolutely irresistible.
What is Batter Dipped Fried Fish?
Batter-dipped fried fish involves dipping fish fillets into a seasoned batter, then frying them until they are golden brown and crispy. The batter provides a crunchy exterior while allowing the fish to remain moist and tender on the inside. The key to achieving the perfect fried fish is a light, airy batter and the right oil temperature.
Common Types of Fish for Frying
While many different types of fish can be used for batter dipping and frying, some of the best fish for this method include:
- Cod: Mild-flavored with a flaky texture.
- Haddock: Similar to cod but slightly sweeter.
- Pollock: Firm, flaky white fish that holds up well in batter.
- Tilapia: A light fish with a delicate texture.
- Catfish: Popular in Southern fried fish recipes, with a slightly earthy flavor.
- Bass or Trout: Great options for fresh water fish lovers.
You can use any firm white fish fillet, but these types are particularly ideal for frying.
Ingredients for Batter Dipped Fried Fish
For the Fish:
- 4-6 fish fillets (such as cod, haddock, or tilapia)
- Salt and pepper, to taste
- Lemon wedges (for serving)
For the Batter:
- 1 cup all-purpose flour (plus extra for dredging)
- 1/2 cup cornstarch (for extra crispiness)
- 1 teaspoon baking powder (to make the batter light and airy)
- 1 teaspoon garlic powder (optional, for flavor)
- 1 teaspoon onion powder (optional, for flavor)
- 1/2 teaspoon paprika (optional, for a smoky kick)
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- 1 cup cold sparkling water (or cold beer, for a richer flavor)
- 1 large egg (optional, for added texture)
- 1 teaspoon lemon zest (optional, for brightness)
For Frying:
- Vegetable oil or canola oil (for deep frying, enough to submerge the fish)
- Paper towels (for draining excess oil)
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