This crispy fried fish batter is a simple and reliable recipe that gives me that golden, light, and perfectly crisp coating every time. It’s made with pantry staples and comes together in just minutes, making it a go-to when I want to elevate plain fish fillets into something irresistible. Whether I’m deep frying or shallow frying, this batter sticks well, fries up beautifully, and gives that satisfying crunch I crave. Crispy Fried Fish Batter

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and foolproof. The combination of flour, cornstarch, and a touch of baking powder creates a light and airy texture, while the spices add a subtle depth of flavor without overpowering the fish. I also like how versatile it is—I can switch out the liquid or seasoning based on what I have on hand. Plus, it works just as well for deep-frying as it does for pan-frying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
2 tablespoons cornstarch (optional, for extra crisp)
½ teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
½ cup milk (or water)
½ cup water (or more, to adjust consistency)

Directions

I start by whisking the flour, cornstarch, baking powder, salt, pepper, and paprika in a bowl until well combined.
Then I slowly pour in the milk and water, whisking until the batter is smooth and lump-free. If it feels too thick, I add a splash more water.
Before dipping, I make sure the fish fillets are patted dry with paper towels and lightly seasoned.
I heat oil in a deep pot or skillet to 180–190 °C (350–375 °F).
I dip each piece of fish into the batter, coating evenly, and let the excess drip off.
Then I carefully lower the fillets into the hot oil, being sure not to overcrowd the pan. I fry them for 2–4 minutes per side, depending on how thick the fillets are.
Once golden and crisp, I remove the fish and place it on paper towels or a wire rack to drain. I always serve it hot for that perfect crunch.

Servings and timing

This recipe makes enough batter to coat about 4 to 6 fish fillets.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4–6 fish fillets
Calories per serving (estimated): 200 kcal

Variations

When I want to change things up, I use sparkling water instead of plain water for an even lighter, crispier result. Sometimes I add a pinch of cayenne or garlic powder for a spicier kick. And if I’m out of milk, I just use water or plant-based milk—it still works great. I’ve even used this batter for vegetables like zucchini or mushrooms with good results.

Storage/Reheating

I always use the batter immediately after mixing, since it doesn’t store well once it’s wet. But if I have leftover fried fish, I let it cool completely, then refrigerate it in an airtight container. To reheat and keep the coating crisp, I pop it in a preheated oven at 180°C (350°F) for 10–12 minutes. I avoid microwaving, as it softens the crispy exterior.

FAQs

What type of fish works best with this batter?

I usually go for white, flaky fish like cod, haddock, tilapia, or pollock. These hold up well to frying and have a mild flavor that pairs nicely with the batter.

Can I make this batter gluten-free?

Yes, I can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 replacement and that it contains a binding agent like xanthan gum.

Is it better to use milk or water in the batter?

Both work, but I like using a mix of milk and water for a slightly richer batter. Sparkling water also gives an excellent lightness and crisp.

Why is my batter falling off the fish?

That can happen if the fish isn’t dry enough or if the oil isn’t hot enough. I always pat the fish dry and make sure the oil is properly heated before frying.

Can I use this batter for other foods?

Absolutely! I’ve used it for shrimp, chicken strips, and even vegetables like onion rings or bell peppers. It’s a great all-purpose frying batter.

Conclusion

This crispy fried fish batter is one of those back-pocket recipes I keep coming back to. It’s fast, simple, and delivers consistent results every time. Whether I’m cooking for a quick weeknight meal or something a bit special, this batter gives me that golden, crunchy coating that makes fried fish so satisfying.