If you’re looking for an easy battered fish recipe that will produce delicious, crispy results, you’ve come to the right place. This recipe is simple and straightforward, and it’s perfect for a weeknight meal. You’ll only need a few ingredients, and the cooking process is quick and easy. Then end result will be crispy golden brown fried fish.
What's The Best Fish To Use?
There are a few different types of fish that work well. Traditionally you want to use white fish when making fried fish. Halibut, cod, haddock, and tilapia are all great white fish options. For this recipe I chose halibut for the simple reason when you see fish and chips, you typically see halibut or cod and of those 2 I prefer halibut but cod would work well also and most likely be cheaper. You could also use salmon, but it’s a bit more difficult to keep the batter on the fish since it has a higher fat content. Whichever type of fish you choose, be sure to cut it into even-sized pieces so that they cook evenly.
What Type of Flour is Best for Battering Fish?
In this recipe I am using self-rising flour, this adds a little extra puffiness to your batter when it fries and saves a few extra calories from traditionally used rice flour. There are a few different types of flour that you can use for battered fish. All-purpose flour is a good option, or you could also use rice flour which is the more traditional flour for this kind of batter or cornstarch. Whichever type of flour you choose, be sure to add some salt and pepper and any other seasonings you want before proceeding. This will help to flavor the batter and make it more delicious.
How Should I Season My Batter?
In this recipe, I am using old bay seasoning, lemon pepper, salt, and pepper as my seasoning mix. Salt and pepper go with pretty much anything and gives a good contrast. Old bay seasoning is well known for being used with seafood and gives a great flavor. Since I wanted to have a lemon note to this batter the lemon pepper works amazing for the lemon and the pepper gives it a nice bite. Old Bay seasoning, paprika, garlic powder, and onion powder are all good options if you want to experiment further. You could also add some dried herbs like oregano or thyme. Experiment until you find a combination that you like best.
What is the Best Oil for Frying?
The best oil for frying battered fish is going to be a neutral oil with a high smoke point. Canola oil, vegetable oil, and peanut oil are all good choices. You’ll want to heat the oil in a deep skillet or Dutch oven until it reaches 350-360 degrees Fahrenheit before adding the fish.
What If I Want Beer Battered Fish?
If you want to make beer-battered fish, simply replace the lemon water in the recipe with an equal amount of beer. I like to use a light beer like a lager so that it doesn’t overpower the other flavors, but feel free to experiment with different types of beer until you find one that you like best.
How To Make Crispy Battered Fish
Nobody wants to end up with soggy fried fish. There are a few key things that are very important to ensure your fish comes out nice and crispy and not soggy.
Dry Fish
You always want to pat your fish dry with paper towels before battering and frying. This removes any excess water and moisture that can soak into the batter.
Check Your Oil
If your oil isn’t hot enough you essentially soaking your fish and oil and allowing it to absorb into your batter which leads to a very oily and soft batter. We highly recommend you use a thermometer to check the temp before frying or using a small piece of fish to test the oil before frying. The sweet spot is right around 360 degrees.
Coat Your Fish
Make sure you are coating your fish completely with the batter. Missed areas of the fish that aren’t battered allow oils to get between the batter and the fish and lock it in, making your fish greasy and essentially allowing oil to saturate the batter.
Use A Drying Rack
Make sure you use a wire rack to dry your fish on after frying. Simply putting your fish on a plate right after frying allows oil to drain but with no place to go except back onto the fish.
Cold fish
You never want to add fish straight out of the fridge to your oil especially all at once. This will drop your oils temp quickly and result in soft battered fish. Pull your fish out before you start and cut it. Then allow it to sit while you prepare the batter and oil. Slowly add fish to ensure you don’t accidentally lower the temperature of the oil. If the oil is active when you add the fish you’re ok but if it looks like you adding fish to a pan of oil that isn’t reacting to it then your oil is not hot enough.
Battered Fish
Servings
3
Prep Time
10 Minutes
Calories
410
Cook Time
10 Minutes
Total Time 20 Minutes
*Please note that the nutritional information provided is an estimate only and may vary depending on the ingredients used. Calories listed are per serving.*
Ingredients:
- 1lb Halibut (fish of choice)
- 1/2 Cup Self Rising Flour
- 1 TBSP Lemon Pepper
- 1 TSP Old Bay Seasoning
- 1/2 TSP salt
- 1/2 TSP Pepper
- 1 TBSP Baking Powder
- 2 TBSP Corn Starch
- 1 Can Carbonated lemon Water (I used Lacroix)
- 1 Lightly Beaten Egg
- Oil for frying (I used vegetable oil)
- 1 Lemon (optional
*Disclosure, below are affiliate links to products we recommend. We do not include links to products we have not used or honestly recommend*
What Tools You Will Need:
Directions:
- Place fish on a cutting board and pat dry with paper towels.
- Cut your fish into desired size pieces (I did about 2-inch wide strips)
- Season the fish with salt and pepper on both sides.
- Mix the flour, baking soda, corn starch, and seasonings in a bowl.
- Pour your carbonated liquid and egg into the dry mix, stirring as you do so until smooth. If you’re using a lemon, squeeze juice from the lemon into the mix and stir. Don’t overmix the batter, you want the carbonation from the liquid to help make the batter nice and airy.
- Pour your oil into a frying pan and set to medium-high heat. Wait for the oil to reach 360 degrees.
- Dip the fish into the batter and coat well. Then immediately lay the fish in the hot oil 1 at a time. You will notice it start to puff up almost immediately.
- Cook for 2 to 3 minutes per side in the hot oil and remove from pan. Place on wire rack with paper towels below to catch any leftover oil.
- Serve and Enjoy!
Notes:
- Don’t go overboard on oil. The goal is to get the best results using the least amount of oil in the pan. You want to use enough oil to reach about half way up the fish so it is evenly cooked on both sides after flipping once.
- Use a thermometer if you have one to test the oil temp. You want it to be right around 360 degrees. If it’s too low you will have a softer, possibly undercooked piece of fish. If it’s too high it won’t be cooked through on the inside by the time the outside is done.
What To Serve With Battered Fish
There are a few different options for what to serve with battered fish. You could serve it with some fries and a tartar sauce. Coleslaw is also a good option, or you could simply serve it with lemon wedges.
How Do I Make A Homemade Tartar Sauce?
Making a homemade tartar sauce is actually quite easy. You’ll need some mayonnaise, diced pickles, diced onions, lemon juice, and salt and pepper to taste. Simply mix all of the ingredients together in a bowl and refrigerate for at least an hour so that the flavors can meld together.
Mayonnaise
Use Mayonnaise as your base for your homemade tartar sauce. You could also use Miracle Whip if you prefer.
Diced Pickles
Add in some diced pickles for a little bit of sweetness and acidity. This also gives your tartar sauce that texture and crunch.
Dill Weed
I like to add a little bit of dill weed to my tartar sauce. It’s not necessary, but it does give it a nice flavor that pairs well with the fish.
Lemon Juice
Lemon juice brightens up the flavors and gives the sauce a bit of acidity.
Salt and Pepper
Be sure to add salt and pepper to taste. You may also want to add a little bit of sugar if it’s too tart for your liking.
Quick Tartar Sauce Recipe:
- 1/4 Cup Mayo
- 1 Pickle Diced
- 1/2 TBSP Dill Weed
- Lemon Juice to Taste
- Salt and Pepper to Taste
Mix ingredients in a bowl until combined and refrigerate for an hour if time permits to allow the flavors to develop.
Battered Fish Recipe: How to Make Deliciously Crispy Battered Fish
Ingredients
- 1 LB Halibut (fish of choice)
- 1/2 Cup Self Rising Flour
- 1 TBSP Lemon Pepper
- 1 TSP Old Bay Seasoning
- 1/2 TSP Salt
- 1/2 TSP Pepper
- 2 TBSP Corn Starch
- 1 TBSP Baking Powder
- 1 Can Lemon Flavored Carbonated Water (or beer)
- 1 Lightly Beaten Egg
- 1 Cup Oil For Frying (adjust the oil level accordingly)
- 1 Lemon (optional)
Instructions
- Place fish on a cutting board and pat dry with paper towels.
- Cut your fish into desired size pieces (I did about 2-inch wide strips)
- Season the fish with salt and pepper on both sides.
- Mix the flour, baking soda, corn starch, and seasonings in a bowl.
- Pour your carbonated liquid and egg into the dry mix, stirring as you do so until smooth. If you're using a lemon, squeeze juice from the lemon into the mix and stir. Don't overmix the batter, you want the carbonation from the liquid to help make the batter nice and airy.
- Pour your oil into a frying pan and set to medium-high heat. Wait for the oil to reach 360 degrees.
- Dip the fish into the batter and coat well. Then immediately lay the fish in the hot oil 1 at a time. You will notice it start to puff up almost immediately.
- Cook for 2 to 3 minutes per side in the hot oil and remove from pan. Place on wire rack with paper towels below to catch any leftover oil.
- Serve and Enjoy!
Video
Notes
- Don't go overboard on oil. The goal is to get the best results using the least amount of oil in the pan. You want to use enough oil to reach about halfway up the fish so it is evenly cooked on both sides after flipping once.
- Use a thermometer if you have one to test the oil temp. You want it to be right around 360 degrees. If it's too low you will have a softer, possibly undercooked piece of fish. If it's too high it won't be cooked through on the inside by the time the outside is done.
Nutrition
Summary
Battered fish is a delicious and easy-to-make weeknight meal. With this recipe, you’ll be able to produce crispy, flavorful results that your whole family will love. So, give it a try and see for yourself! You won’t be disappointed.
2 Responses
directions don’t say how egg is used
Thank you for pointing that out! The article has been updated now.