CRISPY FRIED FISH FILLETS

 

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CRISPY FRIED FISH FILLETS

INGREDIENTS:

• 1 ½ LBS WHITE FISH FILLETS (COD, TILAPIA, HADDOCK, ETC.)
• 1 CUP ALL-PURPOSE FLOUR
• 1 CUP CORNSTARCH (OPTIONAL FOR EXTRA CRISP)
• 1 TSP BAKING POWDER
• 1 TSP SALT
• ½ TSP PEPPER
• 1 CUP COLD CLUB SODA OR BEER
• OIL FOR FRYING (VEGETABLE OR CANOLA)

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INSTRUCTIONS:

1. PREP THE FISH:

• PAT FISH DRY WITH PAPER TOWELS.
• LIGHTLY SEASON WITH SALT AND PEPPER.

2. MAKE THE BATTER:

• IN A BOWL, MIX FLOUR, CORNSTARCH, BAKING POWDER, SALT, AND PEPPER.
• ADD COLD CLUB SODA OR BEER GRADUALLY.
• STIR UNTIL SMOOTH BUT NOT OVERMIXED.
• BATTER SHOULD BE THICK ENOUGH TO COAT A SPOON.

3. HEAT THE OIL:

• HEAT OIL IN A DEEP PAN TO 350–375°F (175–190°C).

4. FRY THE FISH:

• DIP EACH FILLET INTO BATTER, LET EXCESS DRIP.
• CAREFULLY PLACE IN HOT OIL.
• FRY UNTIL GOLDEN BROWN (ABOUT 4–6 MINUTES PER SIDE).
• DRAIN ON PAPER TOWELS.

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SERVE HOT WITH:

• TARTAR SAUCE
• LEMON WEDGES
• FRIES OR COLESLAW

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Would you like a version for an air fryer or oven-baked alternative?