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.
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, or until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels.
8. Serve immediately with tartar sauce, lemon, and your favorite sides!

Keto/Low-Carb Variations

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

Tips for Perfect Batter

• Use cold sparkling water for extra crispiness.
• Resting the batter is key for flavor and texture.
• Maintain the correct oil temperature using a thermometer.
• Fry in small batches to prevent soggy fish.
• Drain well on paper towels to remove excess oil.

Frequently Asked Questions

• Can I use different flour? Experiment with cornmeal or rice flour for different results.
• Can I reuse the oil? No, use fresh oil for best results.
• Can I bake instead of fry? Baking might not achieve the same crispiness, but you can try it at a high temperature.
• Can I make the batter ahead? It’s best to make it fresh before frying.
• Can I use this for other seafood? Absolutely! Try shrimp, calamari, or even vegetables.