Here’s a delicious recipe for Extra Crispy Fried Fish:
Extra Crispy Fried Fish
Ingredients:
- 1 1/2 pounds white fish fillets (such as cod, haddock, or tilapia)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup cold club soda or sparkling water
- Vegetable oil, for frying
- Lemon wedges, for serving
- Tartar sauce or your favorite dipping sauce, for serving
Instructions:
- Prepare the Fish:
- Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Prepare the Batter:
- Gradually whisk the cold club soda or sparkling water into the dry ingredients until the batter is smooth. The batter should be thick enough to coat the fish but still slightly runny. Add more club soda if needed to achieve the right consistency.
- Heat the Oil:
- Pour vegetable oil into a deep frying pan or Dutch oven to a depth of about 2-3 inches. Heat the oil to 350°F (175°C) over medium-high heat. Use a kitchen thermometer to monitor the temperature.
- Fry the Fish:
- Working in batches, dip each fish fillet into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil. Fry for about 3-4 minutes per side, or until the fish is golden brown and crispy. The internal temperature should reach 145°F (63°C).
- Drain and Serve:
- Remove the fried fish from the oil using a slotted spoon and place it on a wire rack or a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the extra crispy fried fish immediately with lemon wedges and your favorite dipping sauce, such as tartar sauce.
Tips:
- Oil Temperature: Maintaining the correct oil temperature is crucial for achieving a crispy coating. Too hot, and the batter will burn before the fish cooks through; too cool, and the fish will absorb too much oil and become greasy.
- Batter Consistency: The batter should be cold and slightly runny to create a light and crispy coating. If the batter becomes too thick, add a bit more club soda or sparkling water.
- Seasoning: Adjust the seasoning in the batter to your taste. Adding a bit more cayenne pepper will give the fish a spicy kick.
Enjoy your Extra Crispy Fried Fish!
