Ingredients
For the Fish:
4 white fish fillets (such as cod, haddock, or tilapia)
1 cup all-purpose flour
1/2 cup cornmeal (optional, for extra crunch)
1 teaspoon baking powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cold sparkling water (or beer for a beer batter)
Vegetable oil, for frying
Lemon wedges, for serving
For the Tartar Sauce:
1/2 cup mayonnaise
1 tablespoon pickle relish
1 tablespoon capers, chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt and pepper, to taste
Instructions
1. Prepare the Tartar Sauce
Mix Ingredients:
In a small bowl, combine the mayonnaise, pickle relish, chopped capers, Dijon mustard, and lemon juice. Stir until well combined.
Season and Chill:
Season the tartar sauce with salt and pepper to taste. Cover and refrigerate until ready to serve. The flavors will meld together as it chills, making it even more delicious.
2. Prepare the Fish Batter
Heat the Oil:
In a large, deep skillet or fryer, heat about 2 inches of vegetable oil over medium-high heat. The oil should reach about 350°F (175°C) for frying.
Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, cornmeal (if using), baking powder, paprika, garlic powder, onion powder, salt, and black pepper.
Add Liquid:
Slowly pour the cold sparkling water (or beer) into the dry mixture while whisking. Continue to whisk until the batter is smooth and lump-free. The batter should be thick enough to coat the back of a spoon but still slightly runny.
3. Coat and Fry the Fish
Dry the Fish:
Pat the fish fillets dry with paper towels to remove any excess moisture. This helps the batter stick better.
Dip in Batter:
Dip each fish fillet into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
Fry the Fish:
Carefully place the battered fish into the hot oil. Fry the fillets in batches to avoid overcrowding the pan. Cook each side for about 3-4 minutes, or until the fish is golden brown and crispy. The internal temperature should reach 145°F (63°C).
Drain and Serve:
Remove the fried fish from the oil and place them on a wire rack or paper towels to drain excess oil. Sprinkle with a little salt immediately after frying.
4. Serve
Plate the Fish:
Serve the crispy fried fish with lemon wedges and the homemade tartar sauce on the side.
Optional Sides:
Pair with fries, coleslaw, or a fresh salad for a complete meal. For an extra touch, serve with malt vinegar for a traditional touch.
Tips for Success
Crispy Batter: For the crispiest batter, make sure the sparkling water or beer is ice cold. The carbonation helps create a light, airy texture.
Maintain Oil Temperature: Keep an eye on the oil temperature while frying. If the oil is too hot, the batter will burn before the fish is cooked through. Too low, and the batter will absorb too much oil and become greasy.
Fish Varieties: Cod and haddock are traditional choices for fish fry, but you can use any firm white fish that you prefer.
This Classic Fish Fry Recipe is a crowd-pleaser, offering a deliciously crispy exterior and tender, flaky fish inside. It’s perfect for a family dinner, fish fry night, or any occasion where comfort food is on the menu. Enjoy!