Description
Ultra-crispy, puffy, shatteringly light battered fish—no industrial fryer needed. This copycat uses ice-cold carbonated liquid and a quick, hot fry for that iconic crunch with tender, flaky fish inside.
Ingredients
Units
Scale
The Batter
- 1 cup all-purpose flour ((125 g))
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine salt
- 1 tsp granulated sugar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup club soda or light beer, ice-cold
- 1 tbsp cold water (only if needed to thin batter)
Fish & Frying
- 1 1/2 lb white fish fillets (cod, pollock, or haddock) (cut into planks)
- 1/2 cup all-purpose flour (for dredging)
- neutral frying oil (vegetable or canola) (3-4 inches deep in pot)
Instructions
- Prep the fish: Pat fillets completely dry and keep chilled. Cut into uniform planks so they cook evenly.
- Make the batter: Whisk flour, cornstarch, baking powder, baking soda, salt, sugar, onion powder, and garlic powder. Stir in ice-cold club soda/beer until just combined (thick pancake consistency). A few small lumps are fine. Thin with 1 tbsp cold water only if needed.
- Heat the oil: Add 3–4 inches oil to a heavy pot and heat to 375°F (190°C). Set a wire rack over a sheet pan for draining.
- Dredge, dip, fry: Lightly coat fish in dredging flour, shake off excess, then dip to coat in batter. Lower into hot oil and fry 4–6 minutes, turning once, until deep golden and crisp. Fry 2–3 pieces at a time; avoid crowding.
- Drain & serve: Transfer to rack (not paper towels) to keep crisp. Serve immediately with lemon wedges and tartar sauce.
Notes
For extra “krispies,” drizzle a little batter into the oil between batches and scoop the crunchy bits to serve alongside. Keep batter cold by setting the bowl over ice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 1
- Protein: 22
- Cholesterol: 60
