Ingredients
1/4 cup cornstarch, 1 cup all-purpose flour, and 1 teaspoon baking powder
Half a teaspoon of black pepper and one teaspoon of salt
One-half teaspoon of paprika
Half a teaspoon of powdered garlic
One cup of chilled beer or sparkling water (for added crispiness)
4-6 fillets of fish, such as tilapia, haddock, or cod
Vegetable frying oil
Instructions
Mix the flour, cornstarch, baking powder, paprika, black pepper, salt, and garlic powder in a big basin.
Whisk the dry ingredients until a smooth batter is achieved, then gradually add cool sparkling water or beer. It ought to be sufficiently thick to cover a spoon’s back.
In a big saucepan or deep fryer, heat vegetable oil to 350°F (175°C).
Using paper towels, pat the fish fillets dry to eliminate any remaining moisture. This will improve the batter’s adhesion.
Allow any surplus batter to drip out after dipping each fish fillet into it. Place the battered fish into the heated oil with caution.
Fry the fish in batches for 4–6 minutes, turning once or twice, until the fish is cooked through and the batter is crispy and golden brown.
To get rid of extra oil, take the fish out of the oil and drain it on paper towels.
Serve tartar sauce, lemon wedges, or your preferred dipping sauce beside your crispy fish.
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