Crispy Fish Batter

If you are looking for that crunch when you take a bite, then you need to try this fish batter.

You will need:

1 cup all-purpose flour
1/ 4 cup cornstarch
1 teaspoon baking powder
1/ 2 teaspoon salt
1/ 4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 cup cold water (or cold beer for a beer-batter)
Vegetable oil, for frying
Fish fillets.

Method:

Pat the fish fillets dry with paper towels to remove excess moisture. Season lightly with green seasoning that does not have a lot of water, salt and pepper. If fish was pre-seasoned, then you can simply dry off the moisture.

In a mixing bowl, combine the flour, cornstarch, baking powder, salt, pepper, paprika, garlic and onion powder. Gradually whisk in the cold, sparkling water or beer until the batter is smooth and slightly thick. Avoid over mixing to maintain the lightness. In a large skillet or deep fryer, heat vegetable oil to 350°F. The oil should be deep enough to submerge the fish for even frying. Dredge each fish fillet lightly in flour, shaking off the excess.
Dip the floured fish into the batter, ensuring it’s fully coated. Let any excess batter drip off.

Carefully place the coated fish into the hot oil, frying in small batches to avoid overcrowding.

Cook for 3–5 minutes per side, or until the batter is golden brown and crispy. The fish should flake easily with a fork. Remove the fish with a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Serve the crispy fish hot with tartar sauce, lemon wedges, and a side of coleslaw or fries.