🐟 Deep-Fried Fish Fillets (Crispy & Golden)
Classic deep-fried fish fillets are crispy on the outside, flaky on the inside, and perfect for fish-and-chips style meals.
🛒 Ingredients (Serves 2–3)
For the fish:
- 1 lb (450g) white fish fillets (cod, tilapia, haddock, or pollock)
- Salt & pepper to taste
- ½ tsp paprika (optional)
For the batter:
- ½ cup all-purpose flour
- ½ cup cornmeal (for extra crunch, optional)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cold water or beer (for beer batter)
- Oil for deep frying (vegetable, canola, or peanut)
Optional for serving:
- Lemon wedges
- Tartar sauce
- Malt vinegar
👩🍳 Instructions
1️⃣ Prepare the Fish
- Pat fish fillets dry with paper towels.
- Season lightly with salt, pepper, and paprika.
2️⃣ Make the Batter
- In a bowl, mix flour, cornmeal, baking powder, and salt.
- Gradually whisk in cold water or beer until smooth. Batter should coat the back of a spoon but not be too thick.
3️⃣ Heat Oil
- Pour 2–3 inches of oil into a deep skillet or pot.
- Heat to 350°F (175°C).
4️⃣ Fry the Fish
- Dip each fillet into the batter, letting excess drip off.
- Carefully lower into hot oil.
- Fry 3–5 minutes per side until golden brown and cooked through.
- Remove and drain on paper towels.
5️⃣ Serve
- Serve hot with lemon wedges, tartar sauce, fries, or coleslaw.
🔥 Tips
- Crispier batter: Use sparkling water or beer, and don’t overmix the batter.
- Even cooking: Cut fillets to similar thickness.
- Double fry: Fry once for 2–3 minutes, drain, then fry again for 1–2 minutes for extra crunch.
- Oven-fried version: Coat fillets in seasoned breadcrumbs and bake at 425°F (220°C) for 15–20 minutes for a healthier alternative.
If you want, I can provide a Southern-style fish fry recipe with seasoned cornmeal coating for extra flavor and crunch.
Do you want me to do that?
