Crispy Fish Batter Recipe

Fried fish is all about the batter. Not only does it provide that glorious shattering crunch it also protects the fresh fish from drying out, allowing it to gently steam until tender.

 

Ingredients
▢3-4 pounds firm white fish
▢2 cups all purpose flour
▢1 tablespoon sugar
▢1 teaspoon baking powder
▢1/2 teaspoon smoked paprika
▢1/4 teaspoon onion powder
▢1/4 teaspoon garlic powder
▢2 teaspoons salt
▢2 large eggs
▢2 cups milk
▢2-3 quarts oil for frying, (such as canola, vegetable, or peanut)
▢Lemon wedges and tartar sauce for serving, optional

Instructions

1. In a large Dutch oven, cast iron fryer, or heavy bottom pan add the oil and start preheating it over medium to medium high heat.
2. In a medium mixing bowl add the flour, sugar, baking powder, smoked paprika, onion powder, garlic powder, and salt.
3. Stir with a wooden spoon to combine.
4. Make a well in the center of the dry ingredients and add the eggs and milk.
5. Stir to combine and until no dry bits remain and a smooth batter forms.
6. Prepare the fish by patting it dry with paper towels or a clean dish towel.
7. When the oil reaches 375 degrees F. (I like to use a paddle thermometer to monitor my oil temperatures when frying) dip a piece of fish in the batter and place the battered fish in the hot oil. Repeat with a few more pieces, taking care to not crowd the pan.
8. Allow the fish to cook until deep golden brown, about 3-4 minutes before flipping and then allow to cook on that side for an additional 3-4 minutes.
9. Remove with a slotted spoon or a spider strainer and place the cooked battered fish on a plate or rimmed baking sheet lined with paper towels to absorb the extra grease.
10. Repeat until you’ve used all your fish
11. Serve right away and enjoy hot. Serve with fresh squeezed lemon on top and tartar sauce if you’d like.