Crispy Fried White Fish
Ingredients:
500g white fish fillets (cod, haddock, or basa)
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder (optional)
1 cup cold sparkling water (or regular cold water)
Oil for frying (vegetable, canola, or sunflower)
Lemon wedges for serving
Instructions:
- Prep the fish: Pat the fish fillets dry with paper towels. Cut them into serving-sized pieces if needed.
- Make the batter: In a mixing bowl, combine the flour, cornstarch, baking powder, paprika, salt, pepper, and garlic powder. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick, but still pourable. Cold water helps make the batter extra crispy.
- Heat the oil: Pour oil into a deep pan or skillet so it’s about 2–3 inches deep. Heat over medium-high heat until it reaches around 180°C (350°F).
- Coat and fry: Lightly dust the fish pieces with a little flour (this helps the batter stick). Dip each piece into the batter, letting excess drip off, then carefully place it into the hot oil. Fry in batches to avoid overcrowding.
- Cook until golden: Fry the fish for 3–5 minutes on each side, depending on thickness, until golden brown and crispy. The fish should flake easily with a fork.
- Drain: Remove the fried fish with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
- Serve: Serve immediately with lemon wedges, tartar sauce, or your favorite dipping sauce. Great with fries, coleslaw, or a fresh salad.