Crispy Tempura Battered White Fish
Equipment
- Deep fryer or heavy-bottomed pot For maintaining even frying temperatures. A Dutch oven works beautifully.
- Cooking thermometer Ensures your oil is at the perfect 350°F mark. If you don't have one, drop a little batter into the oil; it should sizzle immediately but not brown too quickly.
- Whisk To gently mix the batter. Avoid over-mixing!
- Tongs or a slotted spoon To safely turn and retrieve your fish from the oil.
- Cooling rack over a baking sheet Helps keep the fish crispy after frying. Paper towels can be used if needed, but they can sometimes cause steaming.
Ingredients
- White fish fillets such as cod, haddock, tilapia, or striper – 1½ pounds, skinless and boneless
- All-purpose flour – 1 cup plus extra for dusting
- Cornstarch – ½ cup
- Baking powder – 1 teaspoon
- Ice-cold sparkling water – 1 cup or use club soda
- Egg yolk – 1
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Oil for frying – enough to deep fry vegetable or peanut oil recommended
- Optional flavor additions: pinch of paprika garlic powder, or cayenne for a bit of kick
Instructions
Prepare the Fish
- Pat your fish dry with paper towels. Moisture is the enemy of crispiness! Cut the fillets into manageable pieces, about 3-4 inches long. If you’re using striper (great for those looking into striper fish recipes) or any firm white fish like monkfish or snapper, make sure to remove any remaining bones.
Make the Batter
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. In a separate bowl, lightly beat the egg yolk and sparkling water together. Add the wet ingredients to the dry and gently whisk until just combined. The batter should be lumpy — overmixing will create a dense coating instead of a light one.
Heat the Oil
- Pour oil into your fryer or pot to about 2-3 inches deep. Heat it to 350°F. Maintaining the right oil temperature is crucial for getting that perfect copycat Long John Silvers batter texture.
Dust the Fish
- Lightly coat the fish pieces in a bit of extra flour. This helps the batter stick better and adds to the overall crunch.
Batter and Fry
- Dip each piece of fish into the batter, allowing any excess to drip off. Carefully lower into the hot oil, working in batches. Fry for 3-4 minutes until golden and crisp. Flip if necessary for even cooking.
Drain and Serve
- Use tongs to remove the fish from the oil and place on a cooling rack to drain. Season lightly with salt while still hot.