Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup sparkling water (very cold)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional)
- Vegetable oil, for frying
- 4 fish fillets (cod, haddock, tilapia, or pollock)
Instructions
- Pat the fish fillets dry with paper towels. Cut them into even pieces for uniform cooking.
- In a large mixing bowl, whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika.
- Gradually pour in the cold sparkling water while whisking gently until the batter is smooth. Avoid overmixing.
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- Lightly dust each fish fillet with flour before dipping it into the batter. Let the excess drip off.
- Carefully place the battered fillets into the hot oil. Fry in small batches to avoid overcrowding.
- Cook for 4–5 minutes, turning halfway, until golden brown and crispy.
- Remove the fish with a slotted spoon and place on a wire rack or paper towels to drain.
- Serve hot with lemon wedges, tartar sauce, or your favorite sides.
Notes
Always use very cold sparkling water for the best crispiness.
A wire rack works better than paper towels for draining as it keeps the coating crunchy.
This batter can also be used for vegetables such as zucchini, onion rings, or mushrooms.
- Prep Time: 10
- Cook Time: 15