Name: Batter Dipped Fish Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1 tablespoon baking powder; 2 teaspoons kosher salt; 1/2 teaspoon cayenne pepper; 1 1/2 cups water; 2 pounds cod, hake, or other white fish fillets; Vegetable oil for frying

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Introduction

Batter dipped fish is a classic, crispy dish perfect for a quick weeknight dinner or a comforting treat. The light, airy batter crisps up beautifully, sealing in the tender, flaky white fish inside. It’s simple to make and always a crowd-pleaser.

A white plate holds several pieces of fried fish with a golden-brown crispy outer layer, showing a rough texture that contrasts with the soft, white, flaky fish inside. The front piece is torn open, revealing moist and tender white layers beneath the crunchy coating. The background is slightly blurred, featuring hints of lime halves and a small bowl with a brown sauce, all set on a white marbled surface. The warm lighting enhances the crispy texture of the fried fish, making it look fresh and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Vegetable oil for frying
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 1/2 cups water
2 pounds cod, hake, or other white fish

Instructions

Step 1: Preheat the vegetable oil to 350°F in a deep fryer or a medium-sized saucepan.
Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and cayenne pepper. Slowly add the water while mixing until the batter becomes slightly foamy.
Step 3: Pat the fish fillets dry with paper towels to remove any excess moisture. This helps the batter stick better.
Step 4: Dip each fish fillet fully into the batter, ensuring an even coating on all sides.
Step 5: Carefully place the battered fish into the hot oil and deep-fry for 3 to 4 minutes until golden brown and crispy. If frying multiple pieces, avoid overcrowding and separate the fillets as needed.
Step 6: Remove the cooked fish and let it drain on a wire rack to keep the batter crisp.

Tips & Variations

For extra flavor, add a teaspoon of garlic powder or paprika to the batter mix.
Try using sparkling water instead of regular water for a lighter, crispier batter.
Serve with tartar sauce, lemon wedges, or your favorite dipping sauce for added zest.
If you prefer, swap the white fish for shrimp or chicken strips using the same batter and method.

Storage

Store leftover fried fish in an airtight container in the refrigerator for up to 2 days. To reheat and maintain crispiness, warm them in a preheated oven at 350°F for about 10 minutes rather than using a microwave.

How to Serve

The image shows a white plate with a layer of golden brown crispy fried fish fillets with a bubbly texture, stacked overlapping in the center. One fillet is broken open, revealing moist, white flaky fish inside. Surrounding the fish are thick-cut golden fries with a slightly rough texture and some black pepper specks. A small metal cup filled with creamy tartar sauce topped with green chopped herbs sits near the upper left corner. The plate rests on crinkled parchment paper on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, any firm white fish like haddock, pollock, or tilapia works well for batter dipping and frying.

How do I know when the oil is hot enough?

Use a thermometer to check for 350°F or drop a bit of batter into the oil; if it sizzles and floats to the surface quickly, the oil is ready.