There’s something timeless and comforting about biting into a perfectly fried piece of fish—the crispy, golden coating cracking to reveal tender, flaky fish inside. A good fish fry is beloved all over the world, from British-style fish and chips to Southern fried catfish. This recipe delivers restaurant-quality crunch and flavor using simple, everyday ingredients. It’s approachable, quick, and ideal for both casual dinners and special seafood nights.
Whether you’re hosting friends, planning a family meal, or craving comfort food, this crispy fish fry is guaranteed to impress. Even better, it requires minimal prep and delivers maximum flavor and crunch.
Why This Crispy Fish Fry Recipe Works
Cold Soda Water Creates Extra Crunch
The bubbles in soda water lighten the batter, making it airy and crisp without feeling heavy.
Cornstarch and Flour Combination
Flour provides structure, while cornstarch makes the coating light, crisp, and shatteringly delicate.
Perfect Seasoning Blend
Garlic powder, paprika, and black pepper add just enough flavor without overpowering the fish.
Correct Oil Temperature
Frying at 350°F (180°C) ensures the batter crisps instantly while keeping the fish tender and moist.
Ingredients You’ll Need
- 500 g white fish fillets (cod, haddock, tilapia, or basa)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt
- 1 cup cold soda water (or sparkling water)
- Oil for deep frying
- Fresh parsley (for garnish)
- Lemon wedges (for serving)
Equipment
- Mixing bowl
- Whisk
- Paper towels
- Deep frying pan or Dutch oven
- Kitchen thermometer (optional but helpful)
- Slotted spoon or tongs
- Wire rack or plate lined with paper towels
Step-by-Step Guide to Crispy Fish Fry
Prepare the Fish
Pat the fish fillets dry thoroughly with paper towels. This step is essential—moisture prevents the batter from sticking and can cause oil splattering. Cut into smaller pieces for even frying.
Make the Batter
In a large bowl, whisk flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Slowly pour in cold soda water while whisking until smooth. The batter should be similar to pancake batter—thick enough to coat the fish but not too heavy.
Heat the Oil
Fill a deep pan or Dutch oven with oil and heat to 350°F (180°C). If you don’t have a thermometer, test by dropping in a little batter—it should sizzle and float instantly.
Coat the Fish
Dip each fish piece into the batter, ensuring an even coat. Shake off excess batter to avoid clumps.
Fry the Fish
Gently lower coated fish into hot oil. Fry in small batches to maintain oil temperature. Cook each piece 4–5 minutes, turning occasionally, until golden brown and crispy.
Drain and Rest
Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
Garnish and Serve
Sprinkle with parsley, serve with lemon wedges, and enjoy immediately while hot and crunchy.
Tips for the Perfect Crispy Fish Fry
- Keep the batter cold: Cold batter hitting hot oil creates steam, giving an airy crunch. Keep the bowl in the fridge if needed.
- Avoid overcrowding: Fry in small batches to keep oil hot and prevent soggy fish.
- Choose mild white fish: Cod, haddock, tilapia, and basa work best. Avoid oily fish like salmon.
- Season right away: A light sprinkle of salt after frying enhances flavor.
- Double fry for extra crunch: Fry once until pale golden, rest 2 minutes, then fry again for 1–2 minutes until deep golden brown.
Serving Suggestions
- Classic Fish & Chips: Pair with fries, tartar sauce, and malt vinegar.
- Southern Style: Serve with coleslaw, hush puppies, and cornbread.
- Light & Fresh: Enjoy with salad, roasted veggies, or herbed potatoes.
- Seafood Feast: Add fried shrimp, calamari, or onion rings.
- Sandwich Style: Layer crispy fish in a bun with lettuce, tomato, and tartar sauce.
Variations to Try
- Beer-Battered Fish: Replace soda water with cold beer for extra flavor.
- Spicy Version: Add cayenne or chili powder to the batter.
- Herbed Batter: Mix in dried dill, oregano, or parsley.
- Gluten-Free: Swap flour for rice flour or a gluten-free blend.
Storage and Reheating
- Refrigerate: Store leftovers in the fridge for up to 2 days on a paper towel-lined container.
- Reheat: Best reheated in the oven or air fryer at 350°F (180°C) for 5–8 minutes until crisp. Avoid microwaving.
- Freeze: Freeze uncooked, battered fish pieces on a tray until solid, then transfer to a bag. Fry from frozen, adding 1–2 extra minutes.
Frequently Asked Questions
What is the best oil for frying fish?
Neutral oils like vegetable, canola, or peanut oil work best since they can withstand high heat without overpowering the flavor.
Why is my fish batter not crispy?
Common causes include batter being too thick, oil not hot enough, or overcrowding the pan. Always use cold batter and hot oil.
Can I make this recipe without deep frying?
Yes. You can shallow fry in less oil or even air fry coated fish at 375°F (190°C) for about 12–15 minutes, flipping halfway.
How do I know when the fish is done?
The coating should be golden brown and the fish should flake easily with a fork. Internal temperature should reach 145°F (63°C).
Can I use frozen fish fillets?
Yes, but thaw and pat them dry thoroughly before battering to prevent excess moisture.
Is this recipe kid-friendly?
Absolutely. The mild seasoning makes it family-friendly, but you can adjust spices for a little kick if desired.
Final Thoughts
A crispy fish fry is more than just a meal—it’s comfort food with global appeal. With a light, bubbly batter and the right frying technique, you can achieve golden perfection every time. This recipe is simple enough for weeknights yet impressive enough for entertaining. Serve it with your favorite sides, a squeeze of lemon, and enjoy the unbeatable crunch of fresh, homemade fried fish.