Description

Light, airy, and ultra‑crunchy batter that crackles at first bite—enveloping tender, flaky white fish with golden, irresistible crispiness.

Ingredients

1 cup (120 g) all‑purpose flour

½ cup (60 g) cornstarch

1 teaspoon baking powder

½ teaspoon baking soda (optional—for extra crispiness)

1 teaspoon salt

½ teaspoon paprika (optional—for flavor)

¼ teaspoon garlic powder (optional)

1 cup (240 ml) sparkling water or club soda, well‑chilled

1 large egg yolk
For Frying:

4 fillets of white fish (e.g., cod, haddock, tilapia, or pollock), rinsed and patted dry

1 cup (120 g) all‑purpose flour for dredging

Vegetable oil (canola or sunflower) for deep frying
Optional Garnishes:

Fresh parsley

Lemon wedges

Malt vinegar (for classic fish‑and‑chips flair)

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Instructions

Dry & Dredge: Pat the fish fillets completely dry—this is key for the batter to stick. Lightly coat each fillet in the dredging flour and shake off excess.

Heat Oil: Fill a deep skillet or Dutch oven with at least 2 inches of oil. Heat to 350 °F (175 °C). Use a thermometer for accuracy—too hot will burn the batter, too cool leads to oily fish.

Mix Batter: Whisk together all dry batter ingredients (flour, cornstarch, baking powder, optional baking soda, salt, paprika, garlic powder). Slowly whisk in the chilled sparkling water, then stir in the egg yolk until smooth. The carbonation ensures a light, crispy finish.

Coat & Fry: Dip each dredged fillet into the batter, letting excess drip off. Carefully submerge in hot oil—do not overcrowd. Fry for about 4–5 minutes per side, until golden brown and crisp.

Drain & Serve: Remove with a slotted spoon and let drain on a wire rack (or paper towels). Serve immediately with lemon, parsley, or malt vinegar.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer