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?