Crispy Fried Fish Batter

This Crispy Fried Fish Batter is the light, crunchy, golden coating you know from the fish shack, made at home with just flour, cornstarch, a little baking soda and baking powder, salt and cold water. It puffs up around tender white fish in about 5 minutes of frying. If you love a crunchy coating, you will also like our crispy chicken strips.

Why You’ll Love This Crispy Fried Fish Batter

• Pantry basics: six simple ingredients plus water.
• Extra crispy: cornstarch and leaveners make a light, crackly shell.
• Fast: mix in 2 minutes, fry in 4 to 6.
• Versatile: works on cod, haddock, pollock, tilapia, shrimp and even vegetables.
• Restaurant style at home: classic fish and chips night without leaving the house.

Ingredients for Crispy Fried Fish Batter

For the batter

• 3/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup cold water

For frying

• 1 to 1 1/2 pounds white fish fillets, cut into pieces
• Vegetable oil for frying

Ingredient Notes

• Fish: choose firm, mild white fish such as cod, haddock or pollock, about 1/2 to 3/4 inch thick so it cooks through as the batter turns golden.
• Cornstarch: this is the secret to the crunch. It keeps the coating light instead of bready.
• Baking soda and baking powder: they create tiny bubbles that puff the batter. Mix right before frying for the best lift.
• Cold water: very cold water slows gluten and gives a crisper shell. Sparkling water works too.
• Oil: use a neutral oil with a high smoke point, such as vegetable, canola or peanut oil.

Instructions

1. Mix the dry ingredients: in a medium bowl, whisk the flour, cornstarch, baking soda, baking powder and salt.
2. Add the water: pour in the cold water gradually, whisking until the batter is smooth and slightly thick, like pancake batter.
3. Prep the fish: pat the fillets very dry with paper towels so the batter clings.
4. Heat the oil: heat about 2 inches of oil in a heavy pot or deep fryer to 350F (175C).
5. Dip and fry: dip each fillet in the batter, let the extra drip off, then lower it gently into the oil. Fry 4 to 6 minutes, turning once, until deep golden and the fish reaches 145F (63C) inside.
6. Drain: lift the fish onto a wire rack set over a sheet pan so the bottom stays crisp.
7. Serve: serve hot with fries, tartar sauce and lemon wedges.

Tips for the Crispiest Fried Fish

• Keep the oil at 350F. Use a thermometer and let it recover between batches.
• Fry in small batches so the pieces do not touch and the oil stays hot.
• Lightly dust the dry fish in a little flour before dipping for an even coating.
• Drain on a rack, not paper towels, to avoid soggy bottoms.
• Season with a pinch of salt right after the fish leaves the oil.

Serving Ideas

• Classic fish and chips with fries, tartar sauce, malt vinegar and lemon.
• Fish tacos with cabbage slaw and lime crema.
• Next to a bowl of creamy seafood chowder for a seafood night.
• With coleslaw and hush puppies, or a side of golden vegetable fritters.

Variations

• Beer style: swap the cold water for cold sparkling water or a light beer.
• Seasoned: add 1/2 teaspoon paprika, garlic powder or a little black pepper to the dry mix.
• Shrimp or veggies: use the same batter for shrimp, onion rings or zucchini.
• Not fried: prefer something lighter? Try our lemon butter fish fillet or crispy homemade fish cakes.

Storage

Fried fish is best eaten right away. Refrigerate leftovers in an airtight container within 2 hours and eat within 2 days. Reheat on a rack in a 400F oven or an air fryer for 5 to 8 minutes until crisp and hot. Do not store leftover raw batter, because the leaveners lose their lift. For more on buying and handling seafood, see the FDA guide to serving seafood safely and this safe cooking temperature chart.

FAQ

What fish is best for battered fried fish?

Firm, mild white fish such as cod, haddock, pollock or tilapia hold together well and stay flaky inside the crispy batter.

Why is my batter not sticking to the fish?

The fish was probably wet. Pat it completely dry and dust it lightly with flour before dipping.

Can I make the batter ahead?

Mix it right before frying. The baking soda and baking powder start working as soon as the water is added.

How do I know the fish is done?

The batter turns deep golden and the thickest part of the fish reaches 145F (63C) and flakes easily with a fork.

Can I use this batter in an air fryer?

Wet batter drips in an air fryer, so deep frying or shallow frying in a pan works best for this recipe.