Curried Fish Batter
Transform your seafood game with this bold and flavorful Curried Fish Batter recipe, perfect for creating irresistibly crispy, golden-brown fillets with a spicy twist. The secret lies in the aromatic blend of curry powder, paprika, and garlic powder, paired with a touch of effervescent sparkling water for a light and airy batter. This easy-to-follow recipe is ready in just 30 minutes and works beautifully with cod, haddock, or tilapia, making it an ideal choice for quick weeknight dinners or impressive weekend feasts. Whether you pair it with a zesty dipping sauce or classic sides like fries and coleslaw, this curried fried fish will leave a lasting impression. Dive into this globally-inspired twist on a comfort food favorite—crispy, flavorful, and absolutely delicious!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.25 cup cornstarch
- 2 tablespoons curry powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon chili powder (optional)
- 1 cup sparkling water (cold)
- 4 cups vegetable oil (for frying)
- 4 pieces fish fillets (cod, haddock, or tilapia)
Instructions
In a large bowl, combine the all-purpose flour, cornstarch, curry powder, paprika, garlic powder, salt, black pepper, and chili powder (if using). Mix well to evenly distribute the spices.
Gradually pour the cold sparkling water into the dry ingredients, whisking continuously until the batter is smooth and free of lumps. The batter should be thick enough to coat the fish but still slightly runny. Adjust with a little more water or flour if necessary.
Pat the fish fillets dry with paper towels to help the batter adhere better. Set them aside.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat. The oil should reach a temperature of 350°F (175°C) for frying. Use a thermometer or test the heat by dropping a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
Dip each fish fillet into the curried batter, ensuring it is fully coated. Allow any excess batter to drip off before carefully lowering the fish into the hot oil.
Fry the fish in batches, making sure not to overcrowd the pan. Cook each fillet for 4-5 minutes, flipping once, until golden brown and crispy on both sides.
Use a slotted spoon or tongs to remove the fried fish from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve the curried fish batter fillets hot with your favorite dipping sauce, a wedge of lemon, or alongside fries and coleslaw for a complete meal.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.2 g | 307% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.0 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 420 mg | 9% | |
*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.
