Battered fish, a classic favorite among seafood enthusiasts, brings together the crispy delight of a golden-brown coating and the tender flakiness of fresh fish.

Originating from the British tradition of fish and chips, this dish has traversed continents to grace dinner tables worldwide. Despite its simple ingredients, mastering the art of the perfect batter and achieving the ideal crunch requires finesse, making it a satisfying challenge for home cooks of all levels.

Crafted with care, the batter envelops each succulent piece of fish, creating a protective shield that locks in moisture and enhances the natural flavors of the seafood.

The combination of plain flour, baking powder, and sparkling water yields a light, airy texture, ensuring that every bite is a delightful contrast of crispiness and tenderness. With a hint of salt to balance the flavors, this recipe promises a sensory journey that delights the palate.

Preparing battered fish is a culinary adventure that offers both relaxation and excitement. From the rhythmic whisking of the batter to the sizzle of the hot oil, each step invites you to immerse yourself in the culinary process.

Whether you’re hosting a casual family dinner or impressing guests with a homemade feast, battered fish offers a versatile option that never fails to please.

Expert Tip: For an extra crispy coating, dredge the fish fillets in flour before dipping them in the batter. This creates a double layer of crispiness while also helping the batter adhere to the fish better.

Ingredients

Fish (Cod, Haddock): Fish provides a tender and flaky texture. Cod or haddock, with their mild flavors, are popular choices for battered fish due to their ability to hold up well to frying.

Plain Flour: The main component of the batter, plain flour helps create a light and crispy coating for the fish.

Baking Powder: Adding baking powder to the batter contributes to its airy texture, resulting in a fluffy and crunchy exterior.

Salt: A pinch of salt enhances the flavors of the fish and batter, providing a well-rounded taste.

Sparkling Water (Cold): Cold sparkling water is the secret ingredient that gives the batter its lightness and crispiness. The carbonation creates bubbles in the batter, resulting in a delicate texture once fried.

Vegetable Oil (For Frying): Vegetable oil is used for frying the battered fish. Its high smoke point ensures that the fish cooks evenly and achieves a golden-brown color without burning.

Expert Tip: Fry the battered fish in batches to prevent overcrowding the pan, which can lower the oil temperature and result in soggy fish.

Serving Suggestions

• Lemon Wedges: Serve the battered fish hot with lemon wedges on the side. Squeezing lemon juice over the fish adds a refreshing citrus flavor that complements the richness of the dish.
• Tartar Sauce: Accompany the battered fish with tartar sauce for a tangy and creamy dip. The tartness of the sauce balances the fried fish’s richness and adds depth to each bite.
• Coleslaw: Pair the battered fish with a side of coleslaw for a refreshing contrast. The crispness of the coleslaw and its creamy dressing provide a light and crunchy accompaniment to the indulgent fish.
• Chips (Fries): Complete the classic fish and chips experience by serving the battered fish alongside a generous portion of hot and crispy fries. The combination of savory fish and crispy fries is a timeless favorite.

Expert Tip: Ensure the fish fillets are patted dry before dipping them in the batter to ensure better adhesion.

Frequently Asked Questions

Can I use a different type of fish for this recipe?

Yes, you can use other types of white fish such as pollock or tilapia if cod or haddock are not available. However, keep in mind that different fish varieties may have slightly different textures and flavors.

Is it necessary to use sparkling water, or can I use still water instead?

Sparkling water helps create a lighter and crispier batter due to its carbonation. While you can use still water as a substitute, the texture of the batter may be slightly denser.

How can I tell when the oil is hot enough for frying?

To check if the oil is hot enough, you can use a kitchen thermometer to ensure it reaches a temperature of around 180 degrees Celsius (350 degrees Fahrenheit). Alternatively, you can drop a small piece of bread into the oil – if it sizzles and turns golden brown within a few seconds, the oil is ready for frying.

Can I make the batter ahead of time?

It’s best to prepare the batter just before frying the fish to maintain its light and airy texture. If you need to make it ahead of time, you can refrigerate it for up to 30 minutes, but allow it to come to room temperature before using it.

How do I store leftover battered fish?

Store any leftover battered fish in an airtight container in the refrigerator for up to two days. To reheat, place the fish on a baking sheet and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) until heated through and crispy.

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Battered Fish

by Nabeela Kauser

Battered Fish – it’s simple, it’s delicious, and it's irresistibly golden! This delightful seafood dish is a true crowd-pleaser, offering a taste of the ocean, reimagined in a home kitchen.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine British, Western

Servings 4

Calories 257 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Fish Cod, haddock
• ▢ 150 g Plain Flour
• ▢ 1 tsp Baking Powder
• ▢ 1/2 tsp Salt
• ▢ 250 ml Sparkling Water Cold
• ▢ Vegetable Oil For frying

Instructions

• Start by preparing the fish fillets. Rinse them under cold water and pat them dry with paper towels. Cut them into evenly sized pieces and set aside.
• In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well combined.
• Gradually pour in the cold sparkling water while whisking the flour mixture. Continue whisking until the batter is smooth and lump-free. The consistency should be similar to a thick pancake batter. If it's too thick, add a little more sparkling water. Set aside for a few minutes.
• In a deep frying pan or pot, heat vegetable oil to a depth of about 2-3 cm (1 inch). Heat the oil over medium-high heat until it reaches a temperature of approximately 180 degrees Celsius (350 degrees Fahrenheit).
• Dip each piece of fish into the batter, ensuring it is completely coated. Allow any excess batter to drip off before carefully placing the battered fish into the hot oil. Fry the fish in batches to avoid overcrowding the pan.
• Cook the fish for about 3-4 minutes on each side or until the batter turns golden brown and crispy. Use a slotted spoon or tongs to carefully flip the fish halfway through cooking.
• Once cooked, remove the fish from the oil and transfer it to a paper towel-lined plate to drain off any excess oil.
• Serve the Battered Fish hot with lemon wedges on the side for squeezing over the fish. It pairs well with tartar sauce, coleslaw, or chips (fries).

Notes

It’s important to maintain the oil temperature throughout the frying process. You can use a kitchen thermometer to check and adjust the heat as needed. Be cautious when working with hot oil to prevent any accidents.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 257kcalCarbohydrates: 29gProtein: 29gFat: 2gSaturated Fat: 1gCholesterol: 63mgSodium: 476mgPotassium: 419mgFibre: 1gSugar: 0.1gVitamin D: 4µgCalcium: 80mgIron: 3mg

Keyword Cooking, Fish, Food, Fried, Recipe, Seafood

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