Have you ever savored a plate of batter dipped fish so perfectly crispy on the outside and tender inside that it leaves you craving more? This recipe is a family favorite, reminding me of summer days spent at the beach, with the comforting sound of waves and the joy of sharing a meal with loved ones. This dish will transport you to those deliciously carefree moments. Don’t forget to try the flavorful Crescent Roll Breakfast Recipes for a delightful start to your day.
Why you’ll love this recipe
- Easy to prepare with simple ingredients.
- Takes only 30 minutes from start to finish.
- Tantalizingly crispy texture.
- The flavor is light yet satisfying.
- Perfect for a quick family dinner.
- Can be paired with various sides like fries or coleslaw.
Ingredients
- 4 large cod or haddock fillets (about 6 oz each)
- 1 cup all-purpose flour, divided
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup buttermilk
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sparkling water (or club soda)
Step-by-step instructions
- Pat the fish fillets dry with paper towels. Season both sides lightly with salt and pepper. Set aside.
- In a shallow bowl, mix together 1/2 cup of flour, paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt.
- Dip each fillet into the buttermilk, then coat it generously in the seasoned flour mixture, pressing gently to adhere. Place on a plate and refrigerate for 15 minutes to set the coating.
- In a separate bowl, whisk together 1 cup of flour, baking powder, baking soda, and salt. Gradually stir in the sparkling water until smooth. The batter should be slightly thick but pourable.
- Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C). Dip each coated fillet into the batter, allowing any excess to drip off. Carefully place the battered fillets into the hot oil. Fry for 4–5 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Serve immediately with tartar sauce, lemon wedges, and your favorite sides like coleslaw or fries.
Recipe tips & variations
- Ensure the oil is hot enough; otherwise, the fish will absorb oil and become soggy. I always test it with a drop of batter.
- For a healthier twist, bake the fillets at 400°F for about 15-20 minutes instead of frying.
- Adding a hint of dill to the batter can give your batter dipped fish a delightful twist.
- Isn’t it intriguing how a squeeze of lemon can elevate the taste immensely?
- Be adventurous! Try different fish types like pollock or tilapia.
Storage & reheating
- Store any leftovers in an airtight container in the fridge for up to 2 days.
- Reheat them in a preheated oven at 350°F for about 10 minutes to regain that crispiness.
- Avoid microwaving as it makes the batter soggy.
- The flavors deepen as the dish sits, but it tastes best fresh!
FAQs
How do I ensure the batter sticks to the fish?
Make sure the fish is dry before coating. Refrigerating after the initial coat helps the flour adhere better.
Can I make this gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend. It works just as well!
What oil is best for frying fish?
I recommend using vegetable or canola oil as they have a higher smoke point.
Is it necessary to use sparkling water?
While not necessary, sparkling water helps make the batter airy and light. If you’re out, regular water will do.
Recipes you may like
- Breakfast Potatoes Recipe Easy & Crispy
- Breakfast Pizza Recipe Easy & Cheesy
- Crescent Roll Breakfast Recipes
Savor every bite of this delicious batter dipped fish and remember, every cooking moment has its tale and flavor!
Enjoy Delicious Batter Dipped Fish
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A family favorite, this batter dipped fish recipe is perfectly crispy and tender, making it ideal for a quick dinner.
Ingredients
Scale
- 4 large cod or haddock fillets (about 6 oz each)
- 1 cup all-purpose flour, divided
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup buttermilk
- Vegetable oil, for frying
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sparkling water (or club soda)
Instructions
- Pat the fish fillets dry with paper towels. Season both sides lightly with salt and pepper. Set aside.
- In a shallow bowl, mix together 1/2 cup of flour, paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt.
- Dip each fillet into the buttermilk, then coat it generously in the seasoned flour mixture, pressing gently to adhere. Place on a plate and refrigerate for 15 minutes to set the coating.
- In a separate bowl, whisk together 1 cup of flour, baking powder, baking soda, and salt. Gradually stir in the sparkling water until smooth. The batter should be slightly thick but pourable.
- Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C). Dip each coated fillet into the batter, allowing any excess to drip off. Carefully place the battered fillets into the hot oil. Fry for 4–5 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Serve immediately with tartar sauce, lemon wedges, and your favorite sides like coleslaw or fries.
Notes
- Ensure the oil is hot enough; otherwise, the fish will absorb oil and become soggy.
- For a healthier twist, bake the fillets at 400°F for about 15-20 minutes instead of frying.
- Adding a hint of dill to the batter can give your batter dipped fish a delightful twist.
- Squeezing lemon can elevate the taste immensely.
- Try different fish types like pollock or tilapia.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg