🐟 Extra Crispy Fried Fish
Ingredients
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1 lb (450 g) firm white fish fillets (cod, haddock, tilapia, or catfish)
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Salt and pepper, to taste
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1 cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon paprika (optional, for color and flavor)
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½ teaspoon garlic powder or onion powder (optional)
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1 cup cold sparkling water or beer (for extra crispiness)
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Vegetable oil, for frying
Instructions
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Prepare the fish:
Pat fillets dry with paper towels. Season both sides with salt and pepper. -
Make the batter:
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In a bowl, mix flour, baking powder, paprika, and optional seasonings.
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Slowly whisk in cold sparkling water or beer until smooth. The batter should be slightly thick but pourable.
Tip: Cold liquid + minimal mixing = crispier coating.
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Heat the oil:
Pour 1–2 inches of vegetable oil into a deep skillet or pot. Heat to 350–375°F (175–190°C). -
Coat & fry:
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Lightly dredge fish in plain flour first (helps the batter stick).
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Dip fillets into the batter, letting excess drip off.
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Carefully place fish in hot oil. Fry in batches to avoid overcrowding.
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Cook until golden:
Fry 3–5 minutes per side, depending on thickness, until golden brown and crispy.
Use a slotted spoon or tongs to transfer to a paper towel-lined plate. -
Serve:
Serve immediately with lemon wedges, tartar sauce, or your favorite dipping sauce.
Tips for Maximum Crispiness
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Cold batter: Keep your batter chilled until frying.
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Sparkling water or beer: Carbonation creates a lighter, crunchier coating.
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Don’t overcrowd: Fry in batches to keep oil temperature steady.
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Rest briefly on a wire rack: Helps keep the crust crunchy instead of soggy.
Optional upgrades:
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Add cornstarch (½ cup flour + ½ cup cornstarch) for an ultra-crunchy crust.
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Sprinkle with smoked paprika or Old Bay right after frying for extra flavor.
If you want, I can give a version that’s “triple-crispy” — like fish and chips in a pub, with batter + panko coating for next-level crunch. Do you want me to do that?
