Crispy Fish Fry Recipe

Crispy Fish Fry is a beloved dish across many cultures, known for its flaky, tender fish encased in a perfectly seasoned, golden crust. Whether served as a main course, in tacos, or as a snack with dipping sauces, this dish delivers bold flavor and satisfying crunch. This version uses a simple flour-based batter with a touch of spice and a few key techniques to ensure the fish stays juicy inside and crisp outside. It’s quick to prepare, deeply satisfying, and ideal for weeknight dinners or weekend feasts.


Ingredients:

For the Fish:

  • 1½ pounds white fish fillets (tilapia, cod, haddock, or catfish)
  • Salt and pepper, to taste
  • 1 teaspoon paprika (optional, for color and flavor)

For the Batter:

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch (for extra crispiness)
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup cold water
  • ½ cup cold milk (or beer for extra flavor and lightness)

For Frying:

  • Vegetable oil or canola oil, for deep frying

Optional Garnishes:

  • Lemon wedges
  • Fresh parsley
  • Tartar sauce or spicy mayo for dipping

Instructions:

1. Prep the Fish

  • Pat the fish fillets dry with paper towels to remove excess moisture.
  • Cut into smaller pieces if desired for easier frying.
  • Season both sides with salt, pepper, and paprika. Set aside.

2. Make the Batter

  • In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.
  • Gradually add cold water and milk (or beer), whisking until the batter is smooth and slightly thick—enough to coat the back of a spoon.
  • Let the batter rest for 5–10 minutes while you heat the oil.

3. Heat the Oil

  • In a deep skillet or fryer, heat about 2 inches of oil to 350°F (175°C).
  • Use a thermometer for accuracy—too hot and the batter will burn; too cool and the fish will absorb oil.

4. Fry the Fish

  • Dip each piece of fish into the batter, letting the excess drip off.
  • Carefully lower into the hot oil. Fry in batches to avoid overcrowding.
  • Cook for 3–4 minutes per side, or until golden brown and crispy.
  • Remove with a slotted spoon and drain on a wire rack or paper towels.

5. Serve

  • Serve hot with lemon wedges and your favorite dipping sauce.
  • Garnish with fresh parsley for a pop of color.

Tips for Success:

  • Cold batter = crispier crust: Keep your batter ingredients chilled for the best texture.
  • Dry the fish well: Moisture prevents the batter from sticking and can cause splattering.
  • Don’t overcrowd the pan: This drops the oil temperature and leads to soggy fish.
  • Use a wire rack: It keeps the crust crisp while draining excess oil.

Why You’ll Love It:

  • Crispy outside, tender inside: The perfect texture contrast.
  • Quick and easy: Ready in under 30 minutes.
  • Customizable: Add spices, herbs, or swap in gluten-free flour.
  • Versatile: Serve with fries, slaw, or in tacos for a complete meal.

Would you like a spicy Cajun version or a baked alternative next?

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