Crispy Fish Batter

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This is truly the crispiest fish batter you have ever tried. There are a couple of secrets to get that crunchy exterior and the soft inside.

Course entree, Main Course

Cuisine British

Prep Time 2

Cook Time 6

Total Time 8

Servings servings

Calories 313kcal

Cost $2

Measure and whisk the dry ingredients together.
½ Cup all-purpose flour, ½ Cup cornstarch, ½ Teaspoon garlic, ½ Teaspoon onion, ½ Teaspoon paprika, ½ Teaspoon baking soda, ½ Teaspoon baking powder, ½ Teaspoon salt, ¼ Teaspoon black pepper
Add most of the club soda. Whisk the batter just a few times. Test the thickness. It should be fluid but thick enough to coat the back of a spoon. Add more soda, if needed. Or less soda or beer, if it is getting too thin. If it gets too thin, thicken it with a bit more flour.
1 Cup club soda or beer
Dip the thawed fillets in the batter. Let the excess drip off for a few seconds. Carefully place the fillet in very hot oil, fry until it is golden brown on the first side.
1½ Pounds fish, peanut or canola oil
Flip and fry the other side until golden brown.

Side dishes