Crispy Fish Fry
Introduction
There’s something truly comforting about a plate of golden, crispy fish fry served hot with a squeeze of lemon and a side of fries.
This dish combines the perfect balance of texture and flavor — crispy on the outside, flaky and tender on the inside.
Whether you’re preparing a quick family dinner or hosting a weekend gathering, this fish fry never fails to impress. It’s a delicious way to turn simple white fish into a satisfying meal.
Ingredients
500g white fish fillets (cod, haddock, or basa)
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp black pepper
1 tsp salt
1 cup cold soda water (or cold sparkling water)
Oil for deep frying
Fresh parsley (for garnish)
Lemon wedges (for serving)
Instructions
Begin by preparing the fish. Pat the fillets dry using paper towels to remove any excess moisture.
This step is important to help the batter stick better during frying and to ensure the final texture is light and crispy.
Cut the fish into evenly sized pieces based on your preference. Smaller pieces will cook quicker and are easier to handle when frying, while larger pieces provide a more substantial bite.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, paprika, black pepper, and salt. Stir well to evenly distribute the dry ingredients.
Gradually pour in the cold soda water while whisking the mixture. The carbonation from the soda water creates air bubbles.
resulting in a lighter and crispier batter. Keep whisking until you have a smooth, lump-free consistency.
Heat your oil in a deep pan or fryer to 180°C (350°F). Use a thermometer if needed to maintain the correct temperature.
which is crucial for achieving the ideal crispiness without making the fish greasy.
Once the oil is ready, dip each fish fillet into the batter, making sure it’s completely coated. Allow any excess batter to drip off slightly before gently placing the fish into the hot oil.
Fry the fish for about 4 to 5 minutes or until golden brown and crispy. Turn occasionally for even cooking.
Once done, transfer to a paper towel-lined plate to drain. Serve immediately with a sprinkle of fresh parsley and lemon wedges on the side.
How to Make
Start with selecting the right fish. White fish such as cod, haddock, or basa are ideal because of their mild flavor and flaky texture. Fresh or properly thawed frozen fillets will ensure the best results.
Drying the fish is a step you don’t want to skip. Moisture on the surface can cause the batter to slide off or make the final fry soggy.
Use paper towels to blot thoroughly and rest the fillets briefly before battering.
When preparing the batter, make sure your soda water or sparkling water is ice cold. The colder the liquid, the better the reaction with the baking powder, creating that sought-after bubbly, light crust.
It’s important not to overmix the batter. Whisk just until smooth, then stop. Overworking the batter can develop the gluten in the flour, making the coating heavier and less crispy.
Your frying oil should be neutral in flavor with a high smoke point, like vegetable or canola oil. Keep the oil temperature steady throughout the cooking process for consistently crispy results.
Always avoid crowding the pan when frying. Fry in small batches to prevent a temperature drop in the oil, which can lead to greasy, unevenly cooked fish.
Once the fish is fried, drain well and serve immediately. This dish is best enjoyed hot and fresh for maximum crispiness and flavor impact.
Variations
