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 (enough to fill fryer or pan to depth of 3-4 inches)

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Introduction

This batter-dipped fish recipe delivers crispy, golden fillets that are perfect for a tasty meal or a casual snack. It’s simple to make with a light, flavorful batter that crisps beautifully when fried. Whether you’re making cod, hake, or another white fish, this method ensures a delicious result every time.

The image shows three pieces of golden brown fried fish layered on a white plate. The top layer of the fish has a crispy, textured crust with rich golden and light brown colors. One piece is broken open to reveal soft, white, flaky fish inside. There is a slight shiny glaze on the surface of the fish pieces, highlighting the crispy texture. In the blurred background, bowls of sauce and lime halves are visible on a white marbled texture. The lighting makes the dish look warm and fresh. 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 (175°C) in a deep fryer or a medium-sized saucepan.
Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, kosher salt, and cayenne pepper.
Step 3: Slowly add the water to the dry ingredients while whisking, until the batter is smooth and slightly foamy.
Step 4: Pat the fish fillets dry with paper towels to remove any excess moisture.
Step 5: Dip each fish fillet into the batter, making sure it is fully coated.
Step 6: Carefully place the battered fish into the hot oil and deep-fry for 3 to 4 minutes, or until golden brown. Fry in batches if needed, separating pieces while cooking.
Step 7: Remove the cooked fish and let it drain on a wire rack to keep it crispy.

Tips & Variations

For extra crispiness, rest the batter for 10 minutes before dipping the fish.
You can substitute sparkling water or beer for regular water to add lightness to the batter.
Serve with tartar sauce, lemon wedges, or your favorite dipping sauce for added flavor.
Use a thermometer to maintain the oil temperature at 350°F for even frying and to avoid greasy fish.

Storage

Store leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F (190°C) for 10 minutes to help retain crispiness. Avoid microwaving, as it can make the batter soggy.

How to Serve

The image shows a white plate lined with light brown parchment paper, holding several golden brown pieces of crispy fried fish with a rough, bubbly texture, stacked in the center. One piece is broken open, revealing tender, flaky white fish inside. Around the fish are thick, golden fried potato wedges with a slightly rough surface. A small white ramekin with creamy white tartar sauce topped with bits of green herbs is placed near the potato wedges. The plate is set 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 other types of fish for this batter?

Yes, you can use any firm white fish such as tilapia, pollock, or cod. Just make sure the fillets are thick enough to hold together during frying.

How do I know when the oil is hot enough for frying?

The oil should be around 350°F (175°C). You can use a kitchen thermometer to check. Alternatively, drop a small amount of batter into the oil—if it bubbles and rises to the surface quickly, the oil is ready.