Crispy Fried Fish

This crispy fried fish features flaky white fish coated in a perfectly seasoned, golden crust. It’s crunchy on the outside, tender on the inside, and delicious served with tartar sauce, lemon wedges, and your favorite sides.

Ingredients

1½ lb (680 g) white fish fillets (cod, haddock, pollock, or tilapia)
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
1 tsp salt
½ tsp black pepper
1 large egg
1 cup (240 ml) cold sparkling water or cold club soda
Vegetable oil, for frying

Optional for Serving

Lemon wedges
Tartar sauce
Malt vinegar
Chopped fresh parsley

Instructions

Pat the fish fillets dry with paper towels and cut into serving-size pieces if needed.
Heat 2–3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and black pepper.
In a separate bowl, whisk the egg with the cold sparkling water.
Gradually whisk the wet ingredients into the dry ingredients until a smooth batter forms. A few small lumps are fine.
Dip each fish fillet into the batter, letting the excess drip off.
Carefully place the battered fish into the hot oil. Fry in batches for 4–6 minutes, turning once, until deep golden brown and the fish flakes easily with a fork.
Transfer to a wire rack or paper towel-lined plate to drain.
Serve immediately with lemon wedges, tartar sauce, or malt vinegar.

Tips

Keep the batter cold for the crispiest coating.
Don’t overcrowd the pan, or the oil temperature will drop.
Use a thermometer to maintain the oil at 350°F (175°C).
For extra crunch, lightly dust the fish with flour before dipping it into the batter.

Serving Suggestions

French fries
Coleslaw
Hush puppies
Macaroni salad
Steamed vegetables
Corn on the cob

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.
Reheat: Bake or air fry at 375°F (190°C) for 5–7 minutes until hot and crispy.
Freezing: Freeze cooked fish for up to 2 months. Reheat from frozen in the oven or air fryer.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 420 calories per serving