BATTERED FISH FILLETS
Pieces of fish coated in a seasoned batter—usually made from flour, water or beer, and sometimes eggs—then deep-fried until golden and crispy
Preparing the Batter:
- Mix dry ingredients: In a large bowl, mix together the flour, paprika, garlic powder, salt, and pepper.
- Add soda water: Gradually add the soda water to the dry ingredients and mix until smooth. The batter should be light and airy.
- Battering the Fish #1: Dip in batter: Dip each fish fillet into the batter, coating both sides evenly.
- Battering the Fish #2: Coat evenly: Make sure the batter coats the fish evenly, but don’t overcoat.
Frying the Fish:
- Heat oil: Heat about 1/2-inch (1cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the fish: Carefully place 2 battered fish fillets into the hot oil. Fry for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining fish fillets.
- Drain excess oil: Remove the fried fish fillets from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving:
- Serve hot: Serve the battered fish fillets hot with your favorite sides, such as tartar sauce, coleslaw, or fries.
- Using soda water in the batter helps to create a light and crispy coating.