Batter for Fish
Submitted by jdflott
Thick, crispy fish fry batter made with ice cold water, flour, oil, and baking powder. Produces a crunchy golden coating for deep-fried fish fillets using simple pantry staples you already have.
YIELD
1 servingPREP
10 minCOOK
30 minREADY
40 minThis is the no-nonsense fish fry batter that delivers a thick, shatteringly crispy crust every single time.
Ice cold water, flour, corn oil, salt, and a hit of baking powder stirred in right before frying is all it takes.
The baking powder is the key: added at the last second, it creates tiny air bubbles that puff up in the hot oil and give you that light, crunchy texture inside a golden shell.
Dip your fillets, drop them in the fryer, and listen for that satisfying sizzle.
Pro Tips
- The water must be ice cold; cold batter hitting hot oil is what creates maximum crispiness
- Stir in the baking powder right before you start dipping; it loses its lift quickly so you want it fresh and active
- Don’t overmix the batter; a few small lumps are fine and actually help create a crunchier texture
- This batter works on any firm white fish like cod, haddock, halibut, or pollock
- Pat your fish fillets dry with paper towels before dipping; wet fish makes the batter slide right off
Ingredients
Directions
Combine water, food coloring, oil and salt.
Gradually add flour, stirring rapidly with a whisk.
Just before using, stir in baking powder.
Dip fish fillets in batter and deep fry.
This makes a very thick, crispy batter.
The food coloring gives it a golden color.
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