Community Pick
Crunchy Batter Fried Fish (No Beer)
photo by a_kenney
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 lbs cod (fresh or frozen and thawed)
- 1 1⁄4 cups all-purpose flour, divided
- 1⁄2 cup cornstarch, divided
- 1 teaspoon baking powder
- 16 ounces club soda
- 1 teaspoon salt (plus seasoning of your choice..Old Bay, Lemon Pepper etc)
- oil (for frying)
directions
- Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
- Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
- Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
- In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
- Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
- Cut fish into portion sizes and remove any pin bones, and pat dry.
- Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
- Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
- Cook the fish one or two pieces at a time until golden brown.
- Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
- Serve while hot.
Reviews
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Wow. This recipe sounded good, but I had no idea it would be this good. I don't think I've ever experienced such a satisfying crisp from any other fried food I've eaten. I added a few simple spices (garlic, paprika, salt, pepper) and followed everything else exactly. Having a Sodastream made things even easier since I never would've had club soda in the house otherwise. I just finished dinner and I already can't wait to make this recipe again!
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Tweaks
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Tonight I used it again, but subbed a 12oz bottle of beer+ 4oz of water. It seemed to be a little lighter and fluffier, but I think when I made it with just straight water (because I didn't have club soda), it was crispier, and actually, I think I prefer it. I cooked 3lbs of swai, and only used half the batter, but made double the dry dredge, and used most of it. I eyeball my seasoning and added Season Salt, Old Bay, and a dash of pepper in both the batter mix and the dredge. Love this recipe! Thank you!
RECIPE SUBMITTED BY
BETHANY T.
Flint, Michigan