Crispy Fried Fish

This Crispy Fried Fish features flaky white fish coated in a perfectly seasoned, crunchy crust. It’s a classic comfort food that’s delicious served with fries, coleslaw, and tartar sauce.

Ingredients

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

For Serving

Lemon wedges
Tartar sauce
Malt vinegar (optional)
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, cayenne, salt, and black pepper.
In another bowl, whisk the egg with the cold sparkling water (or beer).
Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine.
Dip each fish fillet into the batter, allowing the excess to drip off.
Carefully place the fish into the hot oil and fry for 3–5 minutes per side, or until golden brown, crispy, and the fish flakes easily with a fork (internal temperature 145°F / 63°C).
Transfer the fried fish to a wire rack or paper towel-lined plate to drain.
Serve immediately with lemon wedges, tartar sauce, and your favorite sides.

Cooking Time

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes

Servings: 4

Tips

Keep the batter cold for the crispiest coating.
Fry in small batches to maintain the oil temperature.
Avoid overcrowding the pan, which can make the coating soggy.
Use a wire rack instead of paper towels if possible to keep the crust crisp.
Serve with French fries, coleslaw, hush puppies, steamed vegetables, or a fresh green salad.