Introduction
There’s something truly comforting about a plate of golden, crispy fish fry served hot with a squeeze of lemon and a side of fries. This dish delivers the perfect balance of texture and flavor—crispy on the outside, flaky and tender on the inside. Whether you’re making a quick family dinner or hosting a weekend gathering, this fish fry is always a crowd-pleaser and turns simple white fish into a truly satisfying meal.
Why You’ll Love This Recipe
Perfectly light and crispy batter
Flaky, tender fish inside
Simple ingredients with restaurant-style results
Great for family meals or entertaining guests
Recipe Overview
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
500 g white fish fillets (cod, haddock, or basa)
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1 cup cold soda water or sparkling water
Oil for deep frying
Fresh parsley, for garnish
Lemon wedges, for serving
Instructions
Prepare the Fish
Pat the fish fillets dry thoroughly using paper towels. Removing excess moisture helps the batter adhere properly and ensures a crisp finish. Cut the fish into evenly sized pieces so they cook at the same rate.
Make the Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, black pepper, and salt until well combined. Gradually pour in the cold soda water while whisking gently until the batter is smooth and lump-free. The batter should be slightly runny, similar to pancake batter.
Heat the Oil
Heat oil in a deep pan or fryer to 180°C (350°F). Maintaining the correct temperature is essential for crispy, non-greasy fish.
Fry the Fish
Dip each piece of fish into the batter, allowing excess to drip off. Carefully place the fish into the hot oil and fry for 4 to 5 minutes, turning occasionally, until golden brown and crispy.
Drain and Serve
Remove the fish and place on a wire rack or paper towels to drain. Garnish with fresh parsley and serve immediately with lemon wedges.
Variations
Add cayenne pepper or chili flakes to the batter for a spicy kick
Replace soda water with beer for classic beer-battered fish
Season fish lightly with salt, pepper, and lemon zest before battering
Use rice flour or gluten-free flour for a gluten-free version
Bake instead of fry by placing battered fish on a lined tray, spraying lightly with oil, and baking at high heat
Tips for Best Results
Always use ice-cold soda water for the lightest batter
Do not overmix the batter to keep it airy
Fry in small batches to avoid lowering oil temperature
Use neutral oil like vegetable or canola for best flavor
Serve immediately for maximum crispiness
Storage Tips
This dish is best enjoyed fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore crispness. Avoid microwaving, as it softens the coating.
FAQs
What fish works best for frying?
Mild white fish such as cod, haddock, basa, or pollock work best due to their flaky texture.
Why does the batter need to be cold?
Cold batter reacts with hot oil to create steam, resulting in a lighter, crispier coating.
Can I make the batter ahead of time?
It’s best made fresh. If needed, keep it chilled and stir gently before using.
How do I keep the fish crispy while frying batches?
Keep cooked fish warm on a wire rack in a low oven (90°C / 200°F) until ready to serve.
Conclusion
Crispy Fish Fry is a timeless favorite that delivers comfort, crunch, and flavor in every bite. With a light batter, perfectly cooked fish, and simple ingredients, this recipe guarantees delicious results every time. Serve it hot, fresh, and crispy—and enjoy a restaurant-quality meal right at home.