This has got to be the best and easiest fish batter for deep frying. I’ve tried many other batter recipes but I keep coming back to this one. How do I describe this amazing and might I add simple batter. Well let me try. It’s crispy, light, fluffy (depending on how thick the batter is) and delicious. You can cut the fish into little bite size pieces or into serving size pieces like in my picture.
This batter is so good I also use it to make chicken balls and onion rings with very slight variations.
Check out my onion rings recipe, you’ll love them too.
I have a deep fryer, but I rarely use it. It’s waaay back under the cabinet behind who knows what else, I’d need a flashlight to find it, and who has time to dig out a dusty, probably somewhat greasy conglomeration that will probably take more time to clean up than just putting a pot and some oil on the stove.
For a small batch of deep fried foods I find it easier to just use a small stainless steel pot and fill the oil to about a third of the way up. Don’t go any higher with the oil or it may boil up and over the pot.
Don’t let this batter sit too long after you make it, or it will lose its leavening punch. If you need to reactivate your batter, sprinkle a bit of baking powder over the batter and whisk it well.
The amount of batter needed depends on how many small pieces the fish is cut into.
Ingredients for Batter:
2/3 cup all-purpose flour
2/3 cup cornstarch
4 teaspoons baking powder
1 cup ice water
2 large fillets of any fish (cod, haddock, halibut etc.)
Cut fish into desired pieces. Roll fish in flour, this helps the batter to stick to the fish and it also keeps the batter from sliding off the fish during and after frying.
Mix batter to a thick pancake consistency, the thicker the batter, the puffier the fish.
Dip fish pieces into batter to evenly coat, carefully lower into hot oil.
Deep frying at 350°F is the ideal temperature, but if you don’t have a thermometer, fry a small piece of fish as a test first. Fish should be a golden brown in about 7 minutes. If fish gets too dark too fast just lower the temperature. Remove the test piece and cut in half to check for doneness.
Cooking times will vary, depending on how thick the fish is.