{"id":3118,"date":"2025-03-24T17:43:10","date_gmt":"2025-03-24T17:43:10","guid":{"rendered":"https:\/\/breckas.com\/?p=3118"},"modified":"2025-03-24T17:43:10","modified_gmt":"2025-03-24T17:43:10","slug":"crispy-fish-batter-recipe","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/03\/24\/crispy-fish-batter-recipe\/","title":{"rendered":"Crispy Fish Batter Recipe"},"content":{"rendered":"<h4><strong>Ingredients<\/strong><\/h4>\n<p><strong>For the Batter:<\/strong><\/p>\n<ul>\n<li>1 cup all-purpose flour (or gluten-free flour blend for a GF option)<\/li>\n<li>\u00bc cup cornstarch (adds extra crispiness)<span id=\"ezoic-pub-ad-placeholder-909\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><\/li>\n<li>1 teaspoon baking powder (for light, airy texture)<\/li>\n<li>1 teaspoon garlic powder<\/li>\n<li>1 teaspoon paprika (optional, for added flavor)<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>\u00bd teaspoon black pepper<\/li>\n<li>1 cup cold sparkling water or beer (beer adds depth; sparkling water keeps it light)<\/li>\n<li>1 large egg (optional, for richer batter)<span id=\"ezoic-pub-ad-placeholder-911\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><\/li>\n<\/ul>\n<p><strong>For Frying:<\/strong><\/p>\n<ul>\n<li>Vegetable oil, canola oil, or peanut oil (enough for deep frying)<\/li>\n<li>1\u20131.5 lbs firm white fish fillets (cut into strips or bite-sized pieces)<\/li>\n<\/ul>\n<div class=\"my-2\"><\/div>\n<p><strong>Optional Seasoning for Serving:<\/strong><\/p>\n<ul>\n<li>Lemon wedges<\/li>\n<li>Tartar sauce<\/li>\n<li>Hot sauce<\/li>\n<li>Fresh herbs like parsley or cilantro<span id=\"ezoic-pub-ad-placeholder-912\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><\/li>\n<\/ul>\n<h4><strong>Instructions<\/strong><\/h4>\n<p><strong>Step 1: Prepare the Fish<\/strong><\/p>\n<ol start=\"1\">\n<li>Pat the fish dry with paper towels to remove excess moisture. This helps the batter adhere better and ensures crispiness.<\/li>\n<li>Cut the fish into evenly sized strips or chunks, depending on your preference.<span id=\"ezoic-pub-ad-placeholder-913\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><\/li>\n<\/ol>\n<p><strong>Step 2: Make the Batter<\/strong><\/p>\n<ol start=\"1\">\n<li>In a large mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper.<\/li>\n<li>Add the cold sparkling water (or beer) and whisk until the batter is smooth and free of lumps. The consistency should be similar to pancake batter\u2014not too thick, not too runny. If using an egg, beat it into the batter at this stage.<span id=\"ezoic-pub-ad-placeholder-914\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><\/li>\n<li>Let the batter rest for 5\u201310 minutes while you heat the oil. Keeping the batter cold helps create a crispier coating.<\/li>\n<\/ol>\n<p><strong>Step 3: Heat the Oil<\/strong><\/p>\n<ol start=\"1\">\n<li>Pour enough oil into a deep skillet, Dutch oven, or fryer to reach a depth of about 2 inches. Heat the oil to 350\u00b0F\u2013375\u00b0F (175\u00b0C\u2013190\u00b0C). Use a thermometer to monitor the temperature.<span id=\"ezoic-pub-ad-placeholder-915\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><span id=\"div-gpt-ad-locateplease_com-large-mobile-banner-1-0\" class=\"ezoic-ad ezads-sticky-intradiv\" data-google-query-id=\"CPXjq6mho4wDFTkjBgAdtdsAtQ\"><\/span><\/li>\n<li>If you don\u2019t have a thermometer, test the oil by dropping a small amount of batter into it. It should sizzle immediately and float to the surface.<\/li>\n<\/ol>\n<p><strong>Step 4: Coat and Fry the Fish<\/strong><\/p>\n<ol start=\"1\">\n<li>Dip each piece of fish into the batter, ensuring it\u2019s fully coated. Allow any excess batter to drip off before carefully lowering it into the hot oil.<span id=\"ezoic-pub-ad-placeholder-916\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><span id=\"div-gpt-ad-locateplease_com-large-mobile-banner-2-0\" class=\"ezoic-ad ezads-sticky-intradiv\" data-google-query-id=\"CPOPj9uho4wDFUGHfAYdxMcqMw\"><\/span><\/li>\n<li>Fry the fish in batches to avoid overcrowding, which can lower the oil temperature and make the batter soggy. Cook for 3\u20135 minutes per side, or until the batter is golden brown and crispy, and the fish is cooked through (internal temperature should reach 145\u00b0F\/63\u00b0C).<\/li>\n<li>Remove the fried fish from the oil using a slotted spoon or tongs, and place it on a wire rack or paper towels to drain excess oil.<\/li>\n<\/ol>\n<p><strong>Step 5: Serve and Enjoy<\/strong><\/p>\n<ol start=\"1\">\n<li>Serve the crispy fish immediately with lemon wedges, tartar sauce, or your favorite dipping sauces.<\/li>\n<li>Garnish with fresh herbs like parsley or cilantro for a pop of color and freshness.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For the Batter: 1 cup all-purpose flour (or gluten-free flour blend for a GF option) \u00bc cup cornstarch (adds&hellip;<\/p>\n","protected":false},"author":1,"featured_media":3119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Crispy Fish Batter Recipe - Grandma Baking Recipes","description":"Ingredients For the Batter: 1 cup all-purpose flour (or gluten-free flour blend for a GF option) \u00bc cup cornstarch (adds extra crispiness) 1 teaspoon baking powd"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3118","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/3118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=3118"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/3118\/revisions"}],"predecessor-version":[{"id":3120,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/3118\/revisions\/3120"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/3119"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=3118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=3118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=3118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}