Hey there! You know those days when you’re craving something crispy and delicious? Well, I’ve got just the thing for you: my Crispy Fish Batter Recipe. Now, let me tell you, I once tried this when I was in a bit of a hurry, and it turned out… let’s say, less than stellar. But with a bit of practice (and a lot of patience), I’ve nailed it down. It’s become a family favorite, especially on those lazy Sunday afternoons, paired with a cold drink and a good laugh.
Why You’ll Love This
I make this when I’m in need of a quick win in the kitchen (and let’s be honest, who doesn’t need that sometimes?). My family goes crazy for this because it’s got that perfect crunch. Plus, it’s versatile and forgiving, even when I accidentally swap out an ingredient or two. Like, sometimes I use club soda instead of beer, and it still turns out great!
Ingredients
- 1 cup all-purpose flour (though honestly, any flour will do)
- 1 cup beer (or club soda if you’re out)
- 1 teaspoon baking powder
- Salt and pepper, to taste – My grandmother swore by sea salt, but table salt works fine.
- Oil for frying – Vegetable or canola, pick your poison.
- Fish fillets – I usually go for cod, but any white fish like haddock or pollock works too.
Directions
- Mix the flour, baking powder, salt, and pepper in a bowl. Slowly whisk in the beer (or soda) until smooth. This is where I usually sneak a taste – it’s tempting!
- Heat the oil in a deep pan over medium heat. You want it hot enough to sizzle but not too hot that it smokes.
- Dip each fish fillet into the batter, letting the excess drip off. Carefully place them into the hot oil.
- Fry until golden brown and crispy, about 4-6 minutes per side. Don’t worry if it looks a bit weird at this stage – it always does! Flip carefully.
- Drain on paper towels before serving. And that’s it, you’re done!
Notes
- Through trial and error, I’ve found that letting the batter rest for a few minutes before dipping the fish helps it cling better.
Variations
I’ve tried adding a bit of cayenne for a spicy kick – that was a hit! But once I added lemon zest, thinking I’d get a fresh zing. It wasn’t my greatest idea.
Equipment
You don’t need anything fancy. A deep pan works if you don’t have a fryer. Just be careful with that hot oil!
Storage Information
These are best eaten fresh, but if you must store them, keep them in the fridge for a day or two. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with homemade tartar sauce or a squeeze of lemon. My kids, of course, love it with ketchup (to each their own).
Pro Tips
I once tried rushing the rest time for the batter and regretted it because it didn’t stick well. Take your time!
FAQ
Can I use a different type of fish? Absolutely! Cod is my go-to, but try haddock or even tilapia if you’re feeling adventurous.
What if I don’t have beer? No worries, club soda or even sparkling water will give you similar results.
Is this gluten-free? Not as is, but you could experiment with gluten-free flour blends. I’d love to hear how it turns out!
For more tips on cooking fish, check out my favorite guide here. And if you’re curious about easy side dishes, this list is a lifesaver on busy nights.