Ingredients
- 1 cup all-purpose flour
- 2 tbsp cornstarch (key for crispiness)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup ice-cold sparkling water (or cold beer)
- Optional: pinch of paprika or garlic powder
👩🍳 Instructions
1. Heat the oil
- Heat oil to 175–180°C (350–360°F)
- Use neutral oil (vegetable, sunflower)
2. Make the batter
- In a bowl, mix flour, cornstarch, baking powder, and salt
- Slowly add ice-cold sparkling water
- Stir lightly (lumps are OK—don’t overmix!)
3. Prep the fish
- Pat fish dry
- Lightly dust with flour (helps batter stick)
4. Fry
- Dip fish into batter
- Fry immediately for 4–6 minutes until golden and crispy
- Don’t overcrowd the pan
5. Drain
- Place on a rack (not paper towels) to stay crispy
🔥 Pro Tips
- The colder the batter, the crispier the result
- Sparkling water = lighter texture; beer = more flavor
- Add a little rice flour for extra crunch
- Eat immediately—crispy batter doesn’t like waiting 😄