Name: Batter Dipped Fried Fish Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ pounds white fish fillets (cod, haddock, or tilapia); Salt and pepper to taste; 1 cup all-purpose flour (plus extra for dredging); 1 tablespoon cornstarch; 1 teaspoon baking powder; ½ teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon salt; 1 cup cold sparkling water or club soda; Vegetable oil, for frying; Lemon wedges and tartar sauce, for serving

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If you’ve ever craved that restaurant-style crunch from the comfort of your own kitchen, this Batter Dipped Fried Fish recipe is about to become your new favorite. Perfectly golden, seriously crispy, and surprisingly easy, each fillet emerges from its hot oil bath with a shatteringly light crust and tender, flaky interior. Whether you’re reminiscing about summer fish fries or simply want to wow your family on a busy weeknight, this is the kind of meal that’s guaranteed to gather everyone around the table with big smiles—because there’s nothing quite like homemade Batter Dipped Fried Fish!

Batter Dipped Fried Fish Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of staples transforms white fish into something irresistibly craveable. Each ingredient plays a crucial role in building that classic flavor and iconic crispy texture, so don’t skip any step or shortcut along the way!

White fish fillets (cod, haddock, or tilapia): These mild fish are ideal for fried dishes and stay perfectly flaky under the golden coating.
Salt and pepper: Seasoning the fish first builds balanced flavor in every bite—don’t be shy!
All-purpose flour (plus extra for dredging): The backbone of your batter and a must for that initial dusting so the batter adheres beautifully.
Cornstarch: This secret weapon keeps the crust ultra-light and delicate.
Baking powder: Just a touch lifts the batter, making each bite extra crisp.
Garlic powder: Adds savory depth that mellows as it fries—subtle yet essential.
Paprika: Gives a gentle warmth plus a blush of color to the batter.
Salt: Enhances all the flavors in the mixture for a well-seasoned crunch.
Cold sparkling water or club soda: The bubbles lighten the batter and deliver that signature airy finish.
Vegetable oil, for frying: Opt for a neutral oil with a high smoke point to keep things crisp and clean-tasting.
Lemon wedges and tartar sauce, for serving: The final flourish—classic, fresh, and tangy, they perfectly complement your hot fish.

How to Make Batter Dipped Fried Fish

Step 1: Prep Your Fish

Start by patting the fish fillets dry with paper towels, the drier, the better for a crispy finish! Sprinkle both sides lightly with salt and pepper—this ensures each bite of your Batter Dipped Fried Fish is seasoned from the inside out.

Step 2: Mix the Batter

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, paprika, and that extra pinch of salt. Then, slowly pour in the cold sparkling water or club soda while whisking until you have a batter that’s smooth but just thick enough to coat the back of a spoon. The cold temperature and bubbles are your secret weapons for creating that restaurant-quality, light and crispy crust.

Step 3: Heat the Oil

Pour about 2–3 inches of vegetable oil into a deep skillet or Dutch oven and bring it up to 350°F (175°C). If you have a thermometer, use it—temperature control is key! Too hot and the batter will brown too quickly; too cool and you’ll end up with greasy fish.

Step 4: Dredge and Dip

Lightly dredge each seasoned fillet in plain flour first, shaking off any excess. This crucial step helps the batter cling to the fish—skip it, and you risk losing that mouthwatering crunch! Next, dip each fillet into your prepared batter, turning to thoroughly coat all sides.

Step 5: Fry to Perfection

Gently lower the battered fish into the hot oil and be careful not to overcrowd the pan. Fry in batches for 4–5 minutes per side, flipping once, until the fish is brilliantly golden and crispy. The aroma will make it difficult to wait! Transfer each finished piece to a paper towel-lined plate so any excess oil can drain away.

Step 6: Serve Hot

Once all the fillets are fried and drained, serve your Batter Dipped Fried Fish fresh and hot, ideally with lemon wedges and plenty of tartar sauce on the side. Get ready for the sound of crunches and satisfied sighs!

How to Serve Batter Dipped Fried Fish

Garnishes

A squeeze of fresh lemon juice is classic for brightening up the crispy exterior, and you can never go wrong with a generous dollop of tartar sauce for creamy tang. Don’t forget a sprinkle of chopped parsley for a touch of color, or even a light dusting of extra paprika for a subtle pop of flavor.

Side Dishes

This dish pairs beautifully with homemade fries, coleslaw, or buttered peas for that authentic fish-and-chips vibe. If you’re going for a lighter meal, a crisp mixed salad or roasted seasonal veggies are also fantastic alongside your Batter Dipped Fried Fish.

Creative Ways to Present

Try piling the fish onto a platter lined with parchment and newspaper for a fun British pub feel, or tuck the fillets into soft tortillas for unbeatable fish tacos. Batter Dipped Fried Fish is also amazing served slider-style on small buns with pickles and lettuce as a party appetizer!

Make Ahead and Storage

Storing Leftovers

If you manage to have extras, let the fish cool to room temperature before transferring to an airtight container. Store in the fridge for up to 2 days—just know that the coating will soften over time, but the flavor remains delicious.

Freezing

For longer storage, place cooled Batter Dipped Fried Fish on a baking sheet and freeze until solid. Then move to a freezer-safe bag or container. They’ll keep well for up to 2 months. For best results, freeze the fish in a single layer and avoid stacking until fully frozen.

Reheating

To revive that irresistible crunch, reheat fish in a 400°F (200°C) oven right out of the fridge or freezer. Place pieces on a wire rack set over a baking sheet and heat for 10–15 minutes until hot and crispy again. Avoid microwaving, which tends to make the batter soggy.

FAQs

Can I use frozen fish for Batter Dipped Fried Fish?

Yes, you can use frozen fish fillets—just make sure to thaw them completely and pat them extra dry with paper towels before starting. Excess moisture is the enemy of crispiness, so dry fish is essential for the best results.

Why do I need to keep the batter cold?

A cold batter helps produce those tiny bubbles in the coating, which translate into a lighter, crispier crust. If your batter sits out too long and warms up, just pop it in the fridge for a few minutes to chill again before dipping your fish.

Can I make Batter Dipped Fried Fish gluten-free?

Definitely! Swap the all-purpose flour for a gluten-free flour blend and double-check that your baking powder is certified gluten-free. The results are every bit as tasty and satisfying.

What oil is best for frying?

Choose an oil with a high smoke point and a neutral flavor, like vegetable, canola, or peanut oil. This ensures your Batter Dipped Fried Fish cooks evenly, crisps up nicely, and tastes clean without any unwanted oily flavor.

How do I get the crispiest coating possible?

Always dredge your fish in plain flour before dipping in batter, keep your batter cold and bubbly, and make sure the oil is properly heated to 350°F. Fry in batches to avoid overcrowding and give each piece space to sizzle up perfectly crisp!

Final Thoughts

This Batter Dipped Fried Fish recipe is one of those timeless, crowd-pleasing dishes that instantly turns any meal into a celebration. Whether served up for a casual weeknight dinner or as part of a festive fish fry, it delivers golden crunch and pure comfort every single time. Give it a go—you’ll be amazed at how easy it is to achieve that irresistible result at home!

Batter Dipped Fried Fish Recipe

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4.9 from 17 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a crispy and flavorful dish with this easy Batter Dipped Fried Fish recipe. Perfect for a classic fish and chips meal or as a tasty addition to fish tacos.

Ingredients

Scale

Fish:

1½ pounds white fish fillets (cod, haddock, or tilapia)
Salt and pepper to taste

Batter:

1 cup all-purpose flour (plus extra for dredging)
1 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
1 cup cold sparkling water or club soda

Other:

Vegetable oil, for frying
Lemon wedges and tartar sauce, for serving

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Instructions

Prepare the Fish: Pat the fish fillets dry and season with salt and pepper.
Make the Batter: Whisk together flour, cornstarch, baking powder, garlic powder, paprika, salt, and sparkling water until smooth.
Fry the Fish: Dredge fish in flour, dip in batter, and fry in hot oil until golden brown.
Serve: Drain fried fish on paper towels and serve hot with lemon wedges and tartar sauce.