My dad taught me this recipe during a summer fishing trip and it's been my go-to ever since. This crispy fish batter recipe creates the most incredible golden crunchy coating that stays crispy even after sitting for a few minutes. I've tried every fish batter recipe out there, from beer battered fish recipes to complicated tempura styles, but this one beats them all.
The secret is in the technique and the right balance of ingredients that creates those signature bubbles and crunch. My friends request this every time we have a fish fry, and I've stopped even attempting other methods because nothing compares to how perfect this turns out every single time.
Why You'll Love This Recipe
Crispy fish batter recipe is the perfect answer when you need restaurant-quality fried fish at home without complicated ingredients. This best fish batter recipe works for any white fish and creates that satisfying crunch everyone loves in fish and chips batter. My neighbor made this fried fish batter recipe easy version for a backyard party and people were asking if she'd ordered from Long John Silvers fish recipe.
The batter fish recipe techniques here ensure every piece comes out golden, crunchy, and never soggy. Plus, it's one of those easy fish batter recipe options that uses simple pantry ingredients you probably already have.
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What You'll Need
Just a handful of basic ingredients create this crispy battered fish that rivals any fish shop. I always keep these on hand specifically for impromptu fish fries and inexpensive dinner recipes.
For the Crispy Fish Batter
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for color)
- ¼ teaspoon garlic powder (optional)
- 1 cup cold club soda or sparkling water (or beer for beer batter recipe)
- 1 egg, beaten
For the Fish
- 1.5 to 2 pounds white fish fillets (cod, haddock, tilapia, or catfish)
- Vegetable oil for frying
- Lemon wedges for serving
- Tartar sauce for serving
Optional Fish Coating Additions
Add cayenne pepper for spice, or use this as a gluten free fish batter by swapping regular flour for your favorite GF blend. You can also make this a fish batter recipe without beer by using all club soda. My mom likes to add Old Bay seasoning to her fried fish batter for extra Maryland-style flavor.
The full instructions are right in the recipe card.
How to Make Crispy Fish Batter Recipe
Prep the Fish
Pat the fish fillets completely dry with paper towels. This is crucial for the batter to stick properly. Cut into portions if needed. Season lightly with salt and pepper, then dust each piece with a thin layer of flour. This base layer helps the wet batter for fish adhere better.
Make the Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and garlic powder. In a separate bowl, mix the cold club soda (or beer if making beer battered fish recipes) with the beaten egg. Pour the wet ingredients into the dry ingredients and whisk just until combined. The batter should be lumpy, don't overmix or it won't be as crispy. Keep the batter cold until you're ready to use it for the best results in this how to make fish batter process.
Heat the Oil
Pour oil into a large heavy pot or deep fryer to a depth of at least 3 inches. Heat to 350-375°F. Use a thermometer to check, proper temperature is essential for crunchy batter fried fish. If the oil isn't hot enough, the batter will absorb too much oil and be greasy instead of crispy.
Can I make this in an air fryer?
Traditional beer batter for frying really needs hot oil to develop that signature crispy fish batter texture. Air fryers work better with dry breading rather than wet batter, so stick with deep frying for this recipe.
Fry the Fish
Working in batches, dip each floured fish piece into the batter, letting excess drip off. Carefully lower into the hot oil. Fry for 3 to 5 minutes per side until deep golden brown and the fish is cooked through. Don't crowd the pan or the temperature will drop. Drain on a wire rack set over a baking sheet. This keeps the bottom from getting soggy, which is key for the best fish batter.
Aliana's Top Tip
The secret to the crispiest fish batter recipe is keeping everything cold and not overmixing.
Use ice-cold club soda or beer, and mix the batter just until it comes together with visible lumps.
Overmixing develops the gluten and makes the coating tough instead of light and crispy.
Also, make sure your oil temperature stays consistent, if it drops too low, your fish will be greasy.
If it's too high, the outside burns before the inside cooks.
My uncle once let the oil get too hot because he was impatient and the coating turned black while the fish was still raw inside.
Keep it steady at 350-375°F and you'll be golden, literally.
Ingredient Substitutions & Variations
Swap the club soda for beer to make classic beer batter recipe or best beer batter recipe styles. Use this as fried shrimp batter recipes by adjusting frying time to 2-3 minutes. For English style fish batter recipe, add a splash of vinegar to the batter for tang. Make it fish breading recipe fried style by using this as a base then rolling in panko. This golden beer batter technique also works for fried catfish recipes. The crispy beer batter method is perfect for fish recipes healthy when paired with baked sweet potato fries.
Storage & Reheating Instructions
Fried fish is best eaten immediately while the crispy fish batter is at its peak crunchiness. Leftovers can be stored in the fridge for up to 2 days in an airtight container. To reheat, place in a 400°F oven for 10-12 minutes until heated through and crispy again. Don't microwave or the batter will turn soggy. You can freeze fried fish for up to 2 months, reheat from frozen in a 375°F oven for 15-20 minutes.
Follow Aliana on Pinterest →What to Serve With Crispy Fish Batter Recipe
This crispy battered fish pairs perfectly with french fries or chips for classic fish and chips. Serve with coleslaw, tartar sauce, malt vinegar, and lemon wedges. I love adding hush puppies and baked beans for a complete fish fry spread. It's also amazing in fish tacos with cabbage slaw and lime crema. My family requests this with mac and cheese and cornbread for Southern-style comfort food.
FAQs About Crispy Fish Batter Recipe
What's the best fish for frying?
Cod, haddock, tilapia, catfish, and pollock all work great. Use any firm white fish that won't fall apart during frying.
Can I make the batter ahead of time?
The batter is best used immediately after mixing. If you must make it ahead, store in the fridge for up to 1 hour and give it a gentle stir before using.
Why is my batter soggy instead of crispy?
Usually this means the oil wasn't hot enough, the batter was too thick, or the fish wasn't dried properly before coating. Make sure to check all these factors.
What's the difference between beer batter and regular batter?
Beer adds carbonation and flavor that makes the batter extra light and crispy. Regular batter using club soda or sparkling water works almost as well without the beer flavor.
More Recipes You'll Love
If you loved this crispy fish batter recipe, you'll want to try my Homemade Fish and Chips for the complete pub experience. Or check out my Fried Shrimp for another seafood favorite. For more fried batter recipe ideas, my Beer Battered Onion Rings are always a crowd-pleaser. You'll find all of these and more battered fish variations in my DINNER category.
Made it your way? Tag me on Pinterest @AlianaRecipes; I'd love to see your twist on it!
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Pairing
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