Crispy Fish Batter

Instructions

1. In a bowl, whisk together flour, baking powder, salt, paprika, pepper, garlic powder, and onion powder.
2. Gradually whisk in the cold sparkling water until smooth. The bubbles help create a light batter.
3. Refrigerate the batter for at least 30 minutes to allow it to hydrate and develop flavor.
4. Heat vegetable oil in a deep pan or fryer to 375°F (190°C).
5. Dip each fish fillet in the batter, letting excess drip off. Carefully place in the hot oil.
6. Fry in small batches (don’t overcrowd!) for 3-4 minutes per side, until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels.
8. Serve with tartar sauce, lemon, and your favorite sides!

Keto & Low-Carb Variations

For a keto or low-carb version:

• Substitute almond flour or coconut flour for all-purpose flour.
• Omit the baking powder.
• Add sparkling water gradually, as needed, to achieve the desired consistency.

Tips for Perfect Batter

• Use cold sparkling water for a lighter, crispier batter.
• Resting the batter is key for flavor and texture.
• Maintain the correct oil temperature using a thermometer to avoid greasy or burnt batter.
• Fry in small batches for even cooking.
• Always drain excess oil on paper towels.

Conclusion

With this recipe, you’ll be frying up perfectly crispy fish in no time! Enjoy!

FAQs

1. Can I use a different type of flour? Yes, experiment with cornmeal or rice flour.
2. Can I reuse the oil? No, use fresh oil for best results.
3. Can I bake the fish instead? Baking won’t be as crispy, but try it at a high temperature.
4. Can I make the batter ahead? It’s best to make it fresh before frying.
5. Can I use this batter for other seafood? Absolutely! It works great with shrimp, calamari, etc.