Extra Crispy Fried Fish

Instructions

1. Prep the fish. Pat the fish fillets dry with paper towels to remove excess moisture. Lightly season both sides with salt and pepper.
2. Prepare the dredging flour. Spread 1 cup of all-purpose flour on a shallow plate. This will give the batter something to stick to.
3. Make the batter. In a medium bowl, whisk together cornstarch, baking powder, salt, black pepper, and paprika/cayenne if using. Gradually add cold club soda or water while whisking until smooth. Aim for a pancake-batter consistency—add more liquid if too thick, or more cornstarch if too runny.
4. Heat the oil. Pour oil into a deep skillet or frying pan about 2 inches (5 cm) deep. Heat to 350°F (175°C). Test by dropping a small amount of batter into the oil—if it bubbles and rises, the oil is ready.
5. Dredge and batter the fish. Coat each fish fillet lightly in the flour, shaking off excess. Then dip into the batter, letting excess drip off.
6. Fry the fish. Carefully place the battered fillets into the hot oil. Fry for 3–5 minutes per side, depending on thickness, until golden brown and crispy. Avoid overcrowding the pan.
7. Drain and serve. Remove fried fish and drain on paper towels. Serve immediately with lemon wedges, tartar sauce, or your favorite sides.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10–15 minutes
• Total Time: 25–30 minutes
• Servings: 4
• Difficulty: Medium

Variations & Substitutions

• Use sparkling water instead of club soda if preferred.
• Add garlic powder, onion powder, or Old Bay seasoning for extra flavor.
• For a gluten-free version, substitute all-purpose flour with rice flour.
• Try seasoning the batter with smoked paprika or chili powder for a smoky kick.

Serving Suggestions