Crispy Fish Fry

 

Ingredients

500g white fish fillets (cod, haddock, or basa)

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp baking powder

1 tsp garlic powder

1 tsp paprika

1/2 tsp black pepper

1 tsp salt

1 cup cold soda water (or cold sparkling water)

Oil for deep frying

Fresh parsley (for garnish)

Lemon wedges (for serving)

Instructions

Begin by preparing the fish. Pat the fillets dry using paper towels to remove any excess moisture.

This step is important to help the batter stick better during frying and to ensure the final texture is light and crispy.

Cut the fish into evenly sized pieces based on your preference. Smaller pieces will cook quicker and are easier to handle when frying, while larger pieces provide a more substantial bite.

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, paprika, black pepper, and salt. Stir well to evenly distribute the dry ingredients.

Gradually pour in the cold soda water while whisking the mixture. The carbonation from the soda water creates air bubbles.

resulting in a lighter and crispier batter. Keep whisking until you have a smooth, lump-free consistency.

Heat your oil in a deep pan or fryer to 180°C (350°F). Use a thermometer if needed to maintain the correct temperature.

which is crucial for achieving the ideal crispiness without making the fish greasy.

Once the oil is ready, dip each fish fillet into the batter, making sure it’s completely coated. Allow any excess batter to drip off slightly before gently placing the fish into the hot oil.

Fry the fish for about 4 to 5 minutes or until golden brown and crispy. Turn occasionally for even cooking.

Once done, transfer to a paper towel-lined plate to drain. Serve immediately with a sprinkle of fresh parsley and lemon wedges on the side.