The Batter of Your Dreams: The Best Crispy Fried Fish Recipe!

If you love fried fish, or you’re looking for the perfect Friday meal or the next hit at your summer cookout, this simple to make fried fish recipe will have everyone talking! Whether you want to make fish tacos or some southern fried fish, the secret to this delicious recipe falls in the batter.

It’s the perfect blend of spices, making it the tastiest catch of the year. It’s crunchy, perfectly golden brown, and tender. What more could you want from a fish recipe?

If you want to cook up the fish fry of your dreams, look no further than these ingredients! 

It’s in The Seasoning!

For the best fried fish recipe, it’s all about the spices.

Creating the perfect blend of flavors that bring out the tenderness of your fish is key.

Making sure to really coat your fish with a heavy dose of garlic powder, cayenne pepper, paprika, and salt and pepper will ensure you the perfect fried fish. 

Ingredients for The Best Crispy Fried Fish Recipe:

For the Fish Fillets

• 4-6 white fish fillets (such as tilapia, cod, catfish, or haddock) the type of fish depends on preference, but any white fish will work!
• 1 tablespoon lemon juice
• 1 teaspoon salt 
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (optional)
• 1/2 teaspoon cayenne pepper (optional)

For the Crispy Batter

• 1 cup all-purpose flour
• 1/4 cup cornstarch 
• 1 teaspoon baking powder
• 1 teaspoon smoked or regular paprika
• 1/2 teaspoon salt 
• 1/2 teaspoon black pepper
• 1 cup cold club soda or sparkling water (this will add even more crispiness!)
• 1/4 teaspoon onion powder (optional)
• 1/4 teaspoon garlic powder (optional)
• 1 tablespoon cornmeal (optional for added crunch)

The Deep Fry

• Canola or vegetable oil for frying fish (about 2 inches deep to fill the pan)

For Serving Your Fish Fry

• Tartar sauce
• Lemon wedges to squeeze on top
• Fresh parsley (optional for added flavor and garnish)

How to Make This Crispy Deep Fry Fish!

1. Prepare your Fish: Pat the fillets dry using paper towels. This will remove any extra moisture which will make the batter stick better! 

2. Seasoning: Coat the fish with salt, pepper, garlic powder, lemon juice, paprika (optional), and cayenne pepper (optional). Let your fillets sit for 10-15 minutes to marinade while you prepare the batter. 

3. Batter Up: In a mixing bowl, blend your flour, cornstarch, baking powder, salt, pepper, paprika, onion powder (optional), and garlic powder (optional). 

4. Add the Water: Slowly add the sparkling water into your seasoned flour and whisk until the batter is smooth and thoroughly blended. Make sure your batter is thick, but easy to pour. If it doesn’t pour easily, then add more water. If it’s too liquidy add a bit more flour!

5. Combine the Cornmeal (optional): Lastly, add your cornmeal into the batter for extra crunch. 

6. Dredge your Fish: Adding a few tablespoons of flour on a large plate, lightly coat the fish in flour. Make sure to shake off any excess flour that may be too bulky or falling off the fillet. This step is necessary so the batter sticks better!

7. Dip the Fish: Dip your dredged fillets into the batter mixture. Make sure every piece of fish is thoroughly coated! 

8. Fry the Fillets: Heat the oil in your pan. Feel free to also use a deep fryer if you have one! Heat oil on medium-high heat. You want the temperature to reach between 350°F and 375°F. To make sure the oil temperature is correct, simply drop a small amount of batter into the oil. If the oil sizzles loud and your batter drifts to the surface of your pan, it’s perfect!

9. Add Fish in the Oil: Now that it’s time to fry, carefully start to add the fish into your pan. Make sure to only do a few pieces at a time and avoid overcrowding. 

10. Remove the Fish: Let the fish fry for about 4 minutes on each side, or until they are crispy and golden brown. If you don’t have a thermometer, check that your fish is done, with a fork to make sure they are flaky. Remember that fish needs to be cooked thoroughly, so you want to make sure the internal temperature is hot enough. 

11. Drain: Remove the batch of fish with a slotted spoon from the pan. Place them to drain on paper towels to get rid of excess oil. 

12. Garnish (optional): Add a dash of sea salt and a light layer of fresh parsley for added flavor. 

13. Serve Immediately: The best fish is served immediately, so grab your favorite tartar sauce and lemon wedges and get to enjoying your new favorite battered fish recipe. 

Tips for The Best Results!

• Add Some Sides: This fish can be enjoyed on it’s own, but it works best with your favorite side dish. Whether you choose coleslaw, fries, or chips, add your favorite side dish to make this the perfect meal. 
• Chill Batter: For extra flaky goodness, let your batter cool in the refrigerator right before frying. 
• Sauce it Up: Try drizzling some different sauces on your fish for extra flavor. Hot sauce or aioli can add a wonderful kick. Feel free to also make a homemade tartar sauce for a more authentic flavor. 
• Don’t Overcrowd: For the best fish batter recipe, make sure to not crowd the pan. Overcrowding can cause the oil temperature to drop which will make your fish soggy and wet. 
• Rest: Allow the fish to rest after frying. This will help the batter be as crispy and delicious as possible, by allowing any excess oil to absorb. 

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