Crispy Batter for Fish Chips
Get ready to elevate your fish and chips night with this delightfully light and *Crispy Batter for Fish Chips*! Crafted with a perfect blend of all-purpose flour, cornstarch, and a touch of baking powder, this batter creates a golden, airy crust that shatters with every bite. The secret lies in the use of cold sparkling water, which adds an irresistible crispness, and a hint of egg yolk for richness. Ideal for coating your favorite fish fillets, this recipe delivers restaurant-quality results in the comfort of your kitchen. Pair your irresistibly crunchy fish with hot fries, a squeeze of lemon, and tartar sauce for the ultimate pub-style meal. Whether you're frying for a family dinner or hosting a fish-and-chips feast, this quick and easy recipe, ready in just 25 minutes, guarantees a crispy, flaky delight that everyone will love!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1.5 cups Cold sparkling water
- 1 large Egg yolk
- 4 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
In a separate small bowl, lightly beat the egg yolk.
Slowly pour the cold sparkling water into the dry ingredients while whisking gently to create a smooth, lump-free batter. Be careful not to overmix, as this could result in a dense batter.
Add the beaten egg yolk to the batter and stir until just incorporated.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat (approximately 350°F or 175°C). Use a thermometer to monitor the oil temperature for even frying.
Pat the fish fillets dry with paper towels to remove excess moisture, then lightly dust them with a small amount of flour to help the batter adhere.
Dip each fish fillet into the batter, ensuring the fish is completely coated, then carefully lower it into the hot oil.
Fry the fish for 3-4 minutes per side, or until the batter is golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.
Remove the fried fish with a slotted spoon and place on a wire rack or paper towel-lined plate to drain any excess oil.
Serve immediately with hot, crispy fries, a wedge of lemon, and tartar sauce for dipping.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.9 g | 306% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
