Crispy Fried Fish Fillets

Directions

1. Pat the fish fillets dry with paper towels to remove excess moisture. Lightly season both sides with salt and pepper.
2. Spread the all-purpose flour on a shallow plate for dredging.
3. In a mixing bowl, combine cornstarch, baking powder, salt, black pepper, and paprika or cayenne. Slowly whisk in the cold club soda or water until the batter reaches a smooth, pancake-like consistency. Adjust thickness by adding more liquid or cornstarch as needed.
4. Heat about 2 inches of oil in a large skillet or frying pan to 350°F (175°C). Test by dropping a small amount of batter into the oil—it should bubble and float to the surface.
5. Dredge each fillet in flour, shaking off the excess, then dip it into the batter to coat completely. Let excess batter drip off.
6. Carefully place the battered fillets into the hot oil. Fry for 3–5 minutes per side, depending on thickness, until golden brown and crispy.
7. Remove fried fillets and drain on paper towels. Serve immediately with lemon wedges, tartar sauce, or your favorite sides.

Recipe Details

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 4
Difficulty: Easy

Variations & Substitutions

• For gluten-free, use rice flour or a gluten-free all-purpose blend instead of wheat flour.
• Swap the club soda for sparkling water for a lighter batter.
• Add herbs like dill or parsley to the batter for extra flavor.

Serving Suggestions