Description
Enjoy a homemade crispy fried fish that rivals your favorite seafood restaurant. This easy recipe features a flavorful batter for a delightful crunch, perfect with fries or a fresh salad.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup cold water (or beer for a richer flavor)
- 1 pound fish fillets (cod, haddock, or your choice)
- Oil for frying (vegetable or canola oil works best)
Instructions
- In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, black pepper, and paprika. Whisk these dry ingredients together until well mixed.
- Gradually add the cold water (or beer) to the dry mixture while whisking continuously to avoid lumps. Aim for a thick but pourable consistency. Adjust with more water or flour as needed.
- Set the batter aside for 10-15 minutes to allow the flour to hydrate.
- Rinse the fish fillets under cold water and pat them dry with paper towels.
- Cut the fillets into manageable pieces, about 3-4 inches long.
- Lightly season the fish pieces with salt and pepper.
- In a deep frying pan or large pot, pour in enough oil to submerge the fish pieces (about 2-3 inches). Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Stir the batter to ensure its well mixed.
- Dip a piece of fish into the batter, allowing excess to drip off, and carefully place it into the hot oil. Fry 2-3 pieces at a time to avoid overcrowding.
- Fry the fish for 4-5 minutes on each side, or until golden brown and crispy. Use a slotted spoon to flip the fish halfway through cooking.
- Remove the cooked fish and place it on a plate lined with paper towels to absorb excess oil. Repeat with remaining fish pieces, maintaining oil temperature.
- Serve the crispy fried fish hot, paired with your favorite sides like fries, coleslaw, or a fresh salad. Enjoy your homemade seafood feast!
Notes
- For an extra flavor boost, consider adding herbs or spices to the batter.
- Ensure the oil temperature is consistent for even cooking; adjust the heat as necessary.
- Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes