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Crispy Fish Batter Recipe – Easy Homemade Perfection for Frying

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This crispy fish batter recipe delivers shatteringly crisp, golden fried fish every time using simple pantry staples. Perfect for family dinners, fish fries, or whenever you crave restaurant-quality fried fish at home.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1 cup (240ml) chilled sparkling water (or club soda or beer, cold)
  • 1.5 lbs (700g) white fish fillets (cod, haddock, tilapia, or pollock)
  • Salt, to season fish
  • Freshly ground black pepper, to season fish
  • About 4 cups (1 liter) neutral oil (canola, vegetable, or peanut oil) for frying

Instructions

  1. Pat fish fillets completely dry with paper towels. Season both sides lightly with salt and pepper.
  2. Pour oil into a deep, heavy-bottomed pot or Dutch oven, filling it about 2–3 inches deep. Heat over medium-high heat until it reaches 350–365°F (177–185°C).
  3. In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, garlic powder, and smoked paprika. Gradually add chilled sparkling water, whisking just until smooth. The batter should be the consistency of heavy cream.
  4. Dredge each fillet lightly in flour (optional), then dip into the batter. Let any excess drip off.
  5. Carefully lower battered fillets into the hot oil. Fry in batches for 3–4 minutes per side, or until golden brown and crispy. Flip once halfway through.
  6. Transfer cooked fish to a wire rack set over a baking sheet (or paper towels). If making a big batch, keep fish warm in a 225°F (107°C) oven.
  7. Repeat with remaining fish, allowing oil to reheat between batches if needed. If batter thickens, whisk in a splash more sparkling water.
  8. Serve immediately with lemon wedges and a sprinkle of flaky salt.

Notes

For best results, keep batter and fish cold before frying and oil hot (350–365°F). Don’t overcrowd the pot—work in batches. Rest fried fish on a wire rack for maximum crispiness. For gluten-free, use a gluten-free flour blend. Batter can be made up to 1 hour ahead and kept chilled. Leftovers reheat best in a hot oven, not the microwave.

Nutrition

Keywords: crispy fish batter, fried fish, fish and chips, easy fish batter, homemade fish fry, gluten-free fish batter, beer batter, seafood, weeknight dinner, family recipe

Find it online: https://norasfoods.com/crispy-fish-batter-recipe-easy-homemade-perfection-for-frying/