Instructions
Prep fish:
Pat fish fillets dry with paper towels. Cut into serving-sized pieces if needed.
Keep chilled until ready to fry.
Make the batter:
In a mixing bowl, whisk together flour, cornstarch, baking powder, sugar, salt, onion powder, and paprika.
Slowly pour in cold club soda while whisking until smooth. The batter should be slightly thick but still drip off a spoon.
Heat oil:
Fill a deep fryer or heavy-bottomed pot with about 2 inches of oil. Heat to 350°F (175°C).
Batter and fry:
Dip each piece of fish into the batter, letting excess drip off.
Carefully place into hot oil and fry for 3–4 minutes per side, or until golden brown and cooked through.
Drain and serve:
Remove to a wire rack or paper towels to drain excess oil.
Serve hot with tartar sauce, lemon wedges, and fries.
Tips for Authentic Texture:
Keep the batter cold — cold batter hitting hot oil is key for crispiness.
Fry in small batches so the oil temperature doesn’t drop.
For an extra-crunchy effect, dust the fish lightly in flour before dipping in the batter.
ADVERTISEMENT
