Battered Fish
A straightforward recipe for classic battered fish with a light and crispy coating. The simple batter comes together quickly with just a few pantry staples, creating the perfect crust when fried. This dish is ideal for a satisfying weeknight meal.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 545 kcal
Allergen information: may contain fish and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gwhite fish fillet, such as cod or haddock, cut into 2 portions
- 250 mlvegetable oil, for frying
batter
- 125 gall-purpose flour
- 1 tspbaking powder
- 0.5 tspsalt
- 30 mlapple cider vinegar
- 150 mlcold water, ice cold is best
seasoning
- 0.25 tspsalt
Equipment
slotted spatula · large skillet · paper towels · wire rack · mixing bowl · whisk
The method
Step by step
- 1
Pat the fish fillets completely dry with paper towels and season them all over with the seasoning salt.
About 2 min
Cook’s note: Ensuring the fish is very dry helps the batter adhere properly.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and the batter salt.
About 1 min
- 3
Pour the apple cider vinegar and cold water into the dry ingredients and whisk until a smooth, thick batter forms.
About 2 min
Cook’s note: A few small lumps are okay; be careful not to overmix the batter.
- 4
Pour the vegetable oil into a large, heavy-bottomed skillet to a depth of about 2cm (3/4 inch) and heat over medium-high heat.
About 3 min
Cook’s note: The oil is ready when a drop of batter sizzles immediately. The ideal temperature is 180°C (350°F).
- 5
Dip one fish fillet into the batter, turning to coat it completely, and allow any excess to drip off.
About 1 min
- 6
Carefully place the battered fillet in the hot oil, laying it away from you to prevent splashes.
- 7
Fry for 3-4 minutes per side, until the batter is deep golden brown and crisp.
About 8 min
Cook’s note: Avoid overcrowding the pan, which can lower the oil temperature and result in greasy fish. Cook in batches if needed.
- 8
Use a slotted spatula to remove the cooked fish from the skillet and place it on a wire rack to drain.
About 1 min
Cook’s note: Draining on a wire rack instead of paper towels helps keep the bottom of the fish crispy.
- 9
Repeat the coating and frying process for the remaining fish and serve immediately.
About 2 min
Per serving
Nutrition
- Calories
- 544.5kcal
- Protein
- 46.4g
- Carbs
- 48.2g
- Fat
- 17.8g
- Fibre
- 1.9g
- Sugar
- 0.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
For best results, reheat in an oven or air fryer at 190°C (375°F) for 5-7 minutes until crispy.
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