For Frying
- White fish fillets (like cod, haddock, or pollock)
- Vegetable oil for deep frying
Instructions
1️⃣ Preheat your oil
- Heat vegetable oil in a deep fryer or large, heavy pot to 350°F (175°C).
- Make sure there’s enough oil to fully submerge the fish.
2️⃣ Make the batter
- In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, salt, sugar, onion powder, and paprika.
- Gradually whisk in the cold club soda until smooth.
- The batter should be slightly thick but pourable.
3️⃣ Prepare the fish
- Pat fillets dry with paper towels.
- Lightly dust with flour — this helps the batter stick better.
4️⃣ Dip & fry
- Dip each piece of fish into the batter, letting excess drip off.
- Carefully place into the hot oil and fry for 3–4 minutes per side, until golden and crispy.
5️⃣ Drain & serve
- Remove with tongs or a slotted spoon and drain on paper towels.
- Serve hot with tartar sauce, coleslaw, or fries! 🍟
💡 Tips for Extra Crispiness:
- Keep the batter cold — it’s key for that light, crackly coating.
- Don’t overcrowd the fryer; fry in small batches.
- Try this same batter for onion rings, shrimp, or even chicken strips!
Would you like me to include a homemade tartar sauce recipe to go with it (just like Long John Silver’s serves)?
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