Crunchy Batter Fried Fish (No Beer)

Recipe by BETHANY T.
READY IN: 30mins
SERVES: 4-6
UNITS: US

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)
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DIRECTIONS

  • Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
  • 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.
  • Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
  • In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
  • 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.
  • Cut fish into portion sizes and remove any pin bones, and pat dry.
  • Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
  • Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
  • Cook the fish one or two pieces at a time until golden brown.
  • Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
  • Serve while hot.
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