fried fish batter recipe
- The Best fried fish batter recipe
- Crispy Oven-Baked Fish with Spiced Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Oven-Baked Fish with Spiced Tomato Sauce Works
- ❓ Frequently Asked Questions About Crispy Oven-Baked Fish with Spiced Tomato Sauce
The Best fried fish batter recipe
Crispy Oven-Baked Fish with Spiced Tomato Sauce
A light yet flavorful baked fish dish with a golden, crispy batter and a tangy tomato-garlic sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp salt
- 1 tsp smoked paprika
- 1 egg
- 1 cup cold water
- 4 white fish fillets (such as cod or tilapia), 6 oz each
- 1 tbsp olive oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
In a bowl, whisk together flour, cornstarch, salt, and smoked paprika. Add the egg and cold water, mixing until smooth. -
3
Pat fish fillets dry with a paper towel. Coat each fillet in the batter, letting excess drip off. -
4
Heat olive oil in a small pan over medium heat. Fry fish for 2–3 minutes per side until golden and crispy. Transfer to the prepared baking sheet. -
5
In a small saucepan, heat tomato sauce, garlic, lemon juice, and oregano over medium heat for 5 minutes. Season with salt and pepper. -
6
Pour sauce over the fish and bake for 8–10 minutes until the fish flakes easily with a fork.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Oven-Baked Fish with Spiced Tomato Sauce Works
❓ Frequently Asked Questions About Crispy Oven-Baked Fish with Spiced Tomato Sauce
1. What is the best way to keep fried fish batter from turning out too thick or thin?
Use room-temperature flour and cold water to create a smooth batter. Stirring constantly while adding water ensures even consistency. For a slightly thicker batter, reduce the water by one tablespoon at a time while stirring until you reach your desired texture. A thin batter can be thickened by adding more flour, one tablespoon at a time, while stirring vigorously.
2. Can I substitute any of the ingredients in this batter for allergies or dietary restrictions?
This recipe traditionally uses all-purpose flour, so if you need to avoid gluten, try using a gluten-free 1:1 flour blend. Cornstarch can replace half the flour for a lighter texture, though the batter may need slight adjustments in consistency. For a dairy-free option, ensure your cornstarch is certified free of milk cross-contamination. Always check labels for hidden ingredients.
3. How do I ensure the fish is properly coated and crispy when frying?
Pat the fish very dry with paper towels before coating—moisture prevents a good crust. Dip the fish into the batter, letting excess drip off, then place it on a wire rack or parchment-lined tray to drain. Fry in batches to avoid overcrowding, which lowers oil temperature and can make the coating soggy. Aim for a deep-frying oil temperature of around 350°F (175°C) for consistent crispiness.
4. Why does my batter turn out cloudy or lumpy, and how can I fix it?
Cloudiness often happens if flour isn’t sifted or the batter sits too long. Stirring constantly while adding cold water keeps the batter smooth. If lumps appear, strain the batter through a fine-mesh sieve before frying. For a slightly thicker batter, add flour one tablespoon at a time while stirring. Avoid letting the batter sit for more than 10 minutes before frying to prevent separation.
5. How long should I fry the fish for, and what’s the best way to check if it’s done?
Fry the fish for about 3–4 minutes per side until the coating is deep golden brown and the internal temperature reaches 145°F (63°C) for safe eating. Check doneness by piercing the thickest part of the fish with a fork—it should be opaque and flaky. Overfrying can make the fish tough, so remove it from the oil as soon as it reaches the desired color.
