Description
A simple flour-based mix to coat fish for deep or shallow frying that gives a golden, crispy exterior.
Ingredients
- 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)
Instructions
- In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and paprika.
- Gradually whisk in the milk and water until the batter is smooth and free of lumps. Adjust with a little more water if too thick.
- Pat fish fillets dry with paper towels. Season lightly with salt and pepper.
- Heat oil in a deep pot or skillet to about 180–190 °C (350–375 °F).
- Dip each fillet into the batter, coating evenly, letting excess drip off.
- Carefully lower the battered fish into the hot oil (do not overcrowd). Fry until golden brown, about 2–4 minutes per side depending on thickness.
- Remove fish and drain on paper towels or a wire rack. Serve immediately while crisp.
Notes
- For extra crispiness, you can replace part of the water with cold carbonated water.
- Do not overmix the batter — a few small lumps are fine.
- Maintain oil temperature; if too cool, coating will be greasy; if too hot, it may burn before cooking through.
- Use neutral high‑smoke‑point oil (e.g. vegetable, canola, peanut).
- Use the batter right after mixing; it doesn’t store well once wet.
Nutrition
- Serving Size: 1 fillet with coating (estimate)
- Calories: ≈ 200 kcal
- Sugar: ≈ 1 g
- Sodium: ≈ 300 mg
- Fat: ≈ 2 g
- Saturated Fat: ≈ 0.5 g
- Unsaturated Fat: ≈ 1.5 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 35 g
- Fiber: ≈ 1 g
- Protein: ≈ 5 g
- Cholesterol: ≈ 10 mg
