Ingredients
- 4 fish fillets (like cod, tilapia, or catfish)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
- 1/2 tsp paprika or cayenne pepper (optional, for a hint of spice)
- 1 cup cold club soda or cold water
- Oil (vegetable or canola) for frying
Instructions
- Prepare the Fish: Use paper towels to gently blot the fish fillets and remove any excess moisture. This helps achieve a crispier finish. Season both sides of the fillets lightly with salt and pepper.
- Prepare the Dredging Flour: Place 1 cup of all-purpose flour on a shallow plate.
- Make the Batter: In a mixing bowl, combine cornstarch, baking powder, salt, black pepper, and paprika or cayenne pepper. Mix well. Gradually pour in the cold club soda or water while whisking to create a smooth batter. The batter should have a pancake-like consistency. Adjust with more liquid if too thick, or more cornstarch if too thin.
- Heat the Oil: In a large skillet or frying pan, heat about 2 inches of oil to 350°F (175°C). Test the oil readiness by dropping a small amount of batter into it. If it bubbles and rises to the surface, the oil is ready.
- Fry the Fish: Dredge each fish fillet in the flour, shaking off the excess. Then dip the fillet into the batter, allowing any excess to drip off. Delicately lower the battered fish into the hot oil. Fry for 3-5 minutes on each side, depending on the thickness of the fillets, until golden brown and crispy.
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