•INGREDIENTS:
1. Vegetable Oil (for frying): 8 cups
This is the base for deep frying. Use a neutral oil like vegetable or canola oil to ensure the fish absorbs minimal oil while staying crispy.
2. All-Purpose Flour: 2 cups
The main ingredient that forms the structure of the batter. It gives the coating its solid and cohesive texture.
3. Cornstarch: 1/4 cup
A crucial addition that enhances the batter’s crispiness, creating that satisfying crunch when you bite into the fish.
4. Sugar: 2 teaspoons
Adds a hint of sweetness to balance the savory elements, giving the batter a subtle depth of flavor.
5. Salt: 2 teaspoons
Enhances all the flavors in the batter and ensures the fish is well-seasoned throughout.
6. Baking Powder: 1/2 teaspoon
Acts as a leavening agent, creating air pockets in the batter, making it light and fluffy.
7. Baking Soda: 1/2 teaspoon
Works with the baking powder to enhance the batter’s aeration and crispness.
8. Onion Salt: 1/2 teaspoon
Adds a savory, umami flavor to the batter, complementing the natural taste of the fish.
9. Paprika: 1/2 teaspoon
Not only does it give the batter a warm, golden hue, but it also adds a mild smoky flavor.
10. Ground Black Pepper: 1/4 teaspoon
Adds a subtle spicy kick, balancing the flavors of the batter.
11. Club Soda: 16 ounces
The carbonation in club soda makes the batter light and airy, ensuring a crispy and golden coating.
12. Cod or White Fish (cut into 3-ounce pieces): 2 pounds
Cod is the traditional choice, but you can use haddock, tilapia, or any firm white fish. Make sure to pat the fish dry to help the batter stick better.
•INSTRUCTIONS:
1. Preheat the Oil
Pour 8 cups of vegetable oil into a fryer or a heavy pot. Heat it to 350°F (175°C). Use a thermometer to maintain the temperature, as overheating can burn the batter while underheating results in soggy fish.
2. Prepare the Dry Mixture
In a large mixing bowl, combine the all-purpose flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. Whisk thoroughly to ensure even distribution of all ingredients.
3. Add the Club Soda
Gradually pour the club soda into the dry mixture while stirring continuously. The batter should foam slightly due to the carbonation. This is normal and indicates the batter is aerated. Mix until smooth but do not overmix, as this can deflate the batter.
4. Prepare the Fish
Cut the fish into uniform 3-ounce pieces. Pat them dry with a paper towel to remove excess moisture. This step is essential for the batter to adhere properly.
5. Dip the Fish in Batter
Hold each piece of fish by the tail or edge and dip it into the batter, ensuring it is fully coated. Let any excess batter drip off gently.
6. Fry the Fish
Carefully place the battered fish into the hot oil. Do not overcrowd the fryer or pot, as this can lower the oil temperature. Fry in batches if necessary.
7. Cook to Perfection
Fry the fish for 2-3 minutes per side or until the batter turns golden brown and the fish floats to the surface. The internal temperature of the fish should reach 145°F (63°C) to ensure it is fully cooked.
8. Drain and Serve
Remove the fish from the oil using a slotted spoon and place it on a wire rack lined with paper towels. This allows excess oil to drain while keeping the coating crisp.
•Tips for Success:
Keep the Batter Cold: Refrigerate the batter until you’re ready to fry. A cold batter helps create a crispier coating.
Avoid Overcrowding: Frying too many pieces at once can reduce the oil temperature, leading to greasy fish.
Test the Oil Temperature: Drop a small amount of batter into the oil. If it sizzles and rises immediately, the oil is ready.
Serve Immediately: Fish is best enjoyed fresh out of the fryer while the coating is still hot and crispy.
