Fried fish recipe

Prep the Fish

• Pat fish fillets dry with paper towels — this helps the batter stick.
• If fillets are large, cut them into smaller pieces for easier frying.

Make the Batter

• In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and paprika.
• Gradually add cold sparkling water (or beer), whisking until smooth. The batter should be thick enough to coat the back of a spoon.

Heat the Oil

• Pour enough oil into a deep pan to cover the fish pieces.
• Heat to 350°F (175°C) — use a thermometer for accuracy.

Fry to Golden Perfection

• Dip each fish piece into the batter, letting excess drip off.
• Carefully lower into hot oil.
• Fry in batches for 4–5 minutes or until golden and crispy.
• Remove and drain on a wire rack or paper towels.

Serve & Enjoy

• Serve hot with lemon wedges and your favorite dipping sauce — tartar, garlic aioli, or spicy mayo.

Pro Tips for the Best Fried Fish

• Cold batter = crispier crust – Keep your batter cold until the last second.
• Dry fish thoroughly before dipping in batter to avoid soggy spots.
• Don’t overcrowd the pan — this drops oil temperature and makes the coating oily.