Let Me Tell You About This Crispy Fish Batter Delight…
So, picture this: it’s a Friday night, kids are half-done with homework, and my partner shouts from the living room, “Are we having the fish tonight?” Honestly, this Crispy Fish Batter Delight recipe is what I turn to when takeaway is just too expensive and I want that pub-style crunch without putting on real pants. The first time I made it, I coated the kitchen in a thin layer of flour, and my cat got a dusting too (she was not impressed). But it was worth it—every time I fry up a batch, the whole house smells like a beach holiday, minus the seagulls nicking your chips.
Why I Keep Coming Back To This Recipe (And Why You Might Too)
I make this when I’m craving something golden and crispy, but not too fussy (because life’s too short to separate eggs unless you really want to). My family goes absolutely bonkers for this, especially my youngest, who claims “it’s better than the chip shop” (no pressure). Oh, and if you hate soggy batter, join the club—I experimented for ages to get that perfect crunch. There’s a bit of a learning curve, but hey, if I can do it, so can you.
What You’ll Need (And What You Can Swap)
- 500g firm white fish fillets (cod, haddock, or whatever’s on special at the market—honestly, I’ve even used frozen basa and lived to tell the tale)
- 1 cup plain flour (I sometimes use self-raising if that’s all I’ve got; gives a bit more puff, which isn’t bad)
- 1/2 cup cornflour (makes it extra crispy; if you can’t find it, just use more plain flour, though it won’t be quite the same)
- 1 teaspoon baking powder
- 1 teaspoon salt (my Nan used to swear by Maldon, but table salt works just fine)
- 1 cup cold sparkling water (or beer—if you’re feeling fancy or just have some leftover from last night’s curry)
- Oil for deep frying (vegetable, sunflower, or canola all work; don’t use olive oil unless you like your smoke alarm going off!)
- Optional: a good pinch of black pepper, paprika, or garlic powder if you like a bit more oomph
Okay, Let’s Get Cooking (Don’t Stress If It’s Messy)
- Get organized: Pat your fish dry with kitchen roll (I always forget this step and regret it when the batter slips off). Cut into chunky strips or leave whole—up to you.
- Mix up the batter: In a bowl, sift (or just dump in, if you’re like me) the plain flour, cornflour, baking powder, and salt. Give it a quick whisk together.
- Add the liquid: Pour in the sparkling water (or beer) all at once. Stir just until combined—don’t overmix, a few lumps are totally fine. The batter should be thick but pourable, kind of like double cream. If it’s gloopy, add a splash more water.
- Heat the oil: Pour enough oil into a deep pan or wok (I use my old cast iron one, but even a sturdy saucepan works—just don’t fill it more than halfway). Heat to about 180°C (350°F). No thermometer? Drop in a bread cube; if it sizzles and browns in about 30 seconds, you’re good.
- Dredge and dip: Dust your fish pieces lightly with extra flour (this really helps the batter stick, trust me). Then dunk them in the batter. This is where I usually sneak a taste of the batter—no shame!
- Fry, but don’t crowd: Carefully slide the battered fish into the hot oil. Cook in batches so they don’t stick together (or get all soggy). Fry for 4-5 minutes, turning once, until gloriously golden and crispy.
- Drain and serve: Lift out with a slotted spoon and let them drain on paper towels (or a wire rack if you’re feeling posh). Sprinkle with a bit more salt while they’re hot.
Don’t worry if it looks a bit weird at first—honestly, my first attempt was more ‘fish blob’ than fillet. It always works out in the end, especially with a bit of practice (and hunger).
What I’ve Learned Along The Way (A.K.A. My Notes)
- If you use beer instead of water, the batter gets a lovely flavor. But once I tried a super-hoppy IPA—way too bitter. Stick with lighter lagers.
- Sometimes the batter goes lumpy. Actually, I find it works better if you don’t obsess over it. It’s not a cake, it’s fish!
- Letting the batter rest in the fridge for 10 minutes makes it even crispier (but I forget half the time and it’s still tasty).
Variations I’ve Tried (Good, Bad, and the Ugly)
- Gluten-free version: I swapped the flour for a gluten-free blend once. It worked, but the batter was a bit heavier. Still good though.
- Spicy twist: Add a good pinch of cayenne. My partner loves it; the kids, not so much.
- Panko crusted: I tried rolling battered fish in panko for extra crunch—beautiful, but messy. Honestly, not sure it was worth the cleanup.
- Rice flour: On second thought, rice flour instead of cornflour gives a lighter texture, but I only do this when I can actually find it (which isn’t often in our corner shop).
What If You Don’t Have All The Gear? (No Judgment!)
Look, a deep fryer is lovely but totally not essential. I use a big saucepan and a slotted spoon—works just fine. If you don’t have a wire rack, just use a plate lined with a tea towel (don’t tell Mary Berry!).
How To Store It (If You Somehow Have Leftovers…)
Pop any leftovers in an airtight container and stash in the fridge. Reheat in the oven at 180°C (350°F) for about 10 minutes to crisp up. Though honestly, in my house it never lasts more than a day!
I think it tastes better the next day, but maybe that’s just late-night hunger talking.
How I Like To Serve This (And A Little Family Tradition)
We do the whole shebang—homemade chips, mushy peas (my dad’s favorite, though my lot prefer coleslaw), and a wedge of lemon. Sometimes I’ll break all the rules and serve with sweet chili sauce. Oh, and don’t forget malt vinegar if you want to keep it proper British style. My uncle swears by this beer batter recipe from BBC Good Food—worth a look if you fancy a comparison.
Things I’ve Messed Up (So You Don’t Have To)
- I once tried rushing the oil heating and regretted it because the batter just soaked it up—so now I always check the heat with the bread trick. Seriously, don’t skip this.
- Don’t overcrowd the pan; I know it’s tempting to get it all done at once, but you’ll just get a sad, soggy fish pile (been there, got the T-shirt).
- If the batter seems too thick, add a splash more water. Too thin? Sprinkle in a bit more flour, little by little. No need to overthink it.
Let’s Chat—Questions I’ve Actually Gotten
- Can I use frozen fish?
Yep, as long as you thaw it and pat it dry. If it’s too wet, the batter slips off and you get, well, fish soup. - Can I prep the batter ahead of time?
I’ve done it an hour or so in advance—just give it a stir before you dip the fish. Don’t make it the day before, though; it goes flat as a pancake. - Which oil is best?
Go for something neutral with a high smoke point—vegetable or sunflower. Olive oil? Nope. The smell hangs around for days. - Can I air fry this?
Honestly, I’ve tried, and it just doesn’t get the same crunch (if you want something lighter, check out this tempura guide from Serious Eats for inspiration). - How do you keep it crispy?
Keep the fried pieces warm on a wire rack in a low oven while you finish the batch. Works a treat!
Odd side note: I once dropped an entire piece of battered fish on the floor and the dog beat me to it. So, if you have pets, maybe keep them out of the kitchen when you’re cooking… or just be faster than them!
Anyway, that’s my take on Crispy Fish Batter Delight. If you try it, let me know how you get on (and what you serve with it). Enjoy, mate!
Ingredients
- 4 white fish fillets (such as cod or haddock, about 150g each)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold sparkling water
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
-
1Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
-
2In a large bowl, whisk together the flour, cornstarch, baking powder, and a pinch of salt.
-
3Gradually add the cold sparkling water to the dry ingredients, whisking until a smooth batter forms.
-
4Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
-
5Dip each fish fillet into the batter, allowing any excess to drip off, then carefully lower into the hot oil.
-
6Fry the fish for 4-5 minutes per side, or until golden brown and crispy. Remove and drain on paper towels. Serve hot with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
