Ina Garten Crispy Fish Batter Recipe
This Ina Garten Crispy Fish Batter Recipe is the best choice. It is very light and very flaky.
Ingredients
- 2 pounds fresh cod or halibut.
- 1 1/2 cups all-purpose flour.
- 1/2 cup cornstarch for extra crunch.
- 1 teaspoon baking powder.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
- 1 cup cold club soda.
- 1 large egg lightly beaten.
- 1 quart vegetable oil for frying.
- 2 fresh lemons for serving.
Instructions
Prep the Fish
- Cut the fish into four-inch long pieces. Pat them very dry with paper towels. Dry fish helps the batter stick better.
Mix Dry Ingredients
- Whisk the flour and cornstarch together. Add the baking powder and the salt. Mix in the black pepper very well.
Add Wet Ingredients
- Pour the cold club soda into the bowl. Add the lightly beaten egg slowly. Whisk until the batter is very smooth.
Heat the Oil
- Pour the oil into a heavy pot. Heat the oil to 350 degrees. Use a thermometer to check the heat.
Coat the Fish
- Dust each fish piece with plain flour. Shake off any extra flour carefully. Dip the fish into the wet batter.
Fry the Pieces
- Place the fish into the hot oil. Do not crowd the frying pot. Fry for about five minutes per side.
Drain the Oil
- The fish should be a deep golden brown. Remove the fish with metal tongs. Place them on a wire cooling rack.
Season and Serve
- Sprinkle a little salt over the hot fish. Serve with fresh lemon wedges immediately. Enjoy your crispy and salty meal!
Notes
- Always use very cold club soda.
- Cold liquids make the batter extra light.
- Pat the fish completely dry before dipping.
- Use cornstarch to get a glass-like crunch.
- Keep the oil temperature at 350 degrees.
- Too low heat makes the fish oily.
- Too high heat burns the outer crust.
- Fry in small batches for the best results.
- Use a wire rack instead of towels.
- Racks keep the bottom from getting soft.