Ingredients:

  • 1 pound (450g) white fish fillets (cod, haddock, or pollock), skinless, boneless, and cut into 4-6 oz portions
  • 1 teaspoon (5g) salt, divided
  • 1/2 teaspoon (2.5g) black pepper, divided
  • 1 tablespoon (15ml) lemon juice or white vinegar
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1 teaspoon (4g) baking powder
  • 1/2 teaspoon (2.5g) paprika (optional)
  • 1 cup (240ml) ice-cold sparkling water or beer
  • 4 cups (950ml) vegetable oil or peanut oil

Instructions:

  1. Pat fish dry with paper towels. Season with 1/2 tsp salt, 1/4 tsp pepper, and lemon juice. Set aside.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, paprika (if using), 1/2 tsp salt, and 1/4 tsp pepper.
  3. Gently whisk in ice-cold sparkling water or beer until just combined. Avoid overmixing.
  4. Pour oil into the pot and heat over medium-high heat to 350-375°F (175-190°C).
  5. Dip each fish fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil, one or two pieces at a time.
  6. Fry for 3-5 minutes per side, or until golden brown and the fish is cooked through (internal temperature reaches 145°F or 63°C).
  7. Remove the fried fish with a slotted spoon and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Serve immediately.