Batter Fried Fish Fillets
Delicately coated and fried to a perfect crisp, these golden fish fillets offer a satisfying crunch and tender interior, reminiscent of classic seafood fare.
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Ingredients
- 1 cup cornstarch finely sifted
- ½ teaspoon garlic powder for subtle aromatic depth
- 1 large egg well beaten
- 1 tablespoon baking powder for enhanced puff and lift
- ¼ teaspoon ground cayenne pepper optional, for mild heat
- 1 ½ cups chilled club soda effervescent and cold
- ½ teaspoon onion powder finely ground
- 1 cup plain all-purpose flour
- ½ teaspoon baking soda to assist leavening
- 1 teaspoon granulated sugar for a touch of balance
- 1 teaspoon table salt
- 4 boneless white fish fillets such as cod or haddock, thoroughly dried with paper towels
- Vegetable oil sufficient for deep frying
Instructions
- Heat a deep skillet or fryer filled with oil to a consistent temperature of 375°F.
- In a spacious mixing bowl, combine the flour, cornstarch, baking powder, salt, sugar, baking soda, garlic powder, onion powder, and cayenne pepper if using. Whisk until fully blended and aerated.
- Add the beaten egg to the dry ingredients, followed by the chilled club soda. Stir gently until a cohesive batter forms. It should be smooth with slight lumps; do not overmix.
- One by one, immerse the dried fish fillets into the batter, ensuring they are evenly coated. Allow any extra batter to drip back into the bowl.
- Carefully lower the coated fillets into the hot oil, frying them in batches. Cook each side for approximately 3 to 4 minutes or until a deep golden color develops and the coating is crisp.
- Once fried, transfer the fillets to a wire rack set over a baking sheet to drain excess oil. Serve immediately while hot and crunchy.