Description
A light, crispy, and slightly seasoned batter that fries up golden and crunchy, just like the classic fast-food seafood batter. Ideal for cod, haddock, shrimp, or even onion rings!
Ingredients
1 cup (125g) all-purpose flour
1/4 cup (30g) cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika (optional, for color)
1/4 tsp black pepper
1 cup (240ml) cold beer or club soda (for non-alcoholic version)
Ice water (as needed, to thin batter)
Instructions
Mix dry ingredients: In a bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper.
Add liquid: Slowly pour in the cold beer or club soda while whisking until the batter is smooth and slightly thinner than pancake batter. If too thick, add 1–2 tbsp ice water.
Chill the batter: Let the batter rest in the fridge for 15–20 minutes (this helps create a crispier texture).
Prep the protein: Pat fish/shrimp/chicken dry with paper towels. Cut fish into strips if needed.
Heat oil: Fill a deep fryer or heavy pot with oil (vegetable or peanut oil) and heat to 350–375°F (175–190°C).
Dip and fry:
Dip each piece of protein into the batter, letting excess drip off.
Carefully lower into the hot oil. Fry in small batches to avoid overcrowding.
Cook for 3–4 minutes (for fish) or until golden brown and crispy.
Drain on a wire rack or paper towels.
Notes
Beer vs. club soda: Beer adds flavor and extra crispiness, but club soda works for a non-alcoholic version.
Keep it cold: Cold batter + hot oil = maximum crispiness!
Seasoning: Add a pinch of cayenne or Old Bay seasoning for extra flavor.
Gluten-free: Substitute gluten-free flour and cornstarch.
Double fry: For extra crunch, fry once at 325°F (160°C) to cook through, then again at 375°F (190°C) to crisp.
- Prep Time: 15 minutes (plus chilling time)
Nutrition
- Serving Size: (per 4 oz fried fish, approximate)
- Calories: ~250 kcal
- Sodium: ~400mg
- Fat: ~10g
- Carbohydrates: ~25g
- Protein: ~15g
Keywords: long john silvers batter recipe