Ingredients:
4 white fish fillets (such as cod, haddock, or pollock)
Salt and pepper to taste
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon paprika
1 cup cold sparkling water (or club soda)
Vegetable oil (for frying)
Lemon wedges (for serving)
Tartar sauce (for serving)
Directions:
Prepare the Fish:Pat the fish fillets dry with paper towels. Season both sides with salt and pepper. Set aside.
Make the Batter:In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and paprika. Gradually whisk in the cold sparkling water until the batter is smooth and has the consistency of heavy cream. Be careful not to overmix. The batter should be slightly thick but still pourable.
Heat the Oil:In a deep fryer or a large, heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C).
Batter and Fry the Fish:Working in batches, dip each fish fillet into the batter, ensuring it is fully coated. Let any excess batter drip off, then carefully place the fish into the hot oil. Fry for about 3-4 minutes per side, or until the fish is golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C).
Remove the fish from the oil using a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
Serve:Serve the batter-dipped fish hot, with lemon wedges and tartar sauce on the side. Enjoy with classic sides like French fries, coleslaw, or a fresh green salad.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 300 kcal per serving | Servings: 4 servings