Crunchy Batter Fried Fish (No Beer)

READY IN: 30mins
Recipe by BETHANY T.

I had great reviews with my other fish recipe Beer Battered Fish (For Fish N'chips). But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with Just Too Easy Tartar Sauce, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!

Top Tweak by Chuck L.

Tonight I used it again, but subbed a 12oz bottle of beer+ 4oz of water. It seemed to be a little lighter and fluffier, but I think when I made it with just straight water (because I didn't have club soda), it was crispier, and actually, I think I prefer it. I cooked 3lbs of swai, and only used half the batter, but made double the dry dredge, and used most of it. I eyeball my seasoning and added Season Salt, Old Bay, and a dash of pepper in both the batter mix and the dredge. Love this recipe! Thank you!

Ingredients Nutrition

  • 2 lbs cod (fresh or frozen and thawed)
  • 1 14 cups all-purpose flour, divided
  • 12 cup cornstarch, divided
  • 1 teaspoon baking powder
  • 16 ounces club soda
  • 1 teaspoon salt (plus seasoning of your choice..Old Bay, Lemon Pepper etc)
  • oil (for frying)

Directions

  1. Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
  2. Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
  3. Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
  4. In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
  5. Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
  6. Cut fish into portion sizes and remove any pin bones, and pat dry.
  7. Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
  8. Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
  9. Cook the fish one or two pieces at a time until golden brown.
  10. Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
  11. Serve while hot.

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