Ingredients
Method
Prepare the Batter:
- In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, salt, garlic powder, onion powder, and cayenne pepper. Mix well to ensure the dry ingredients are evenly combined.
Add Wet Ingredients:
- Gradually whisk in the cold sparkling water and lemon juice until the batter is smooth. Adjust the thickness if necessary: it should be thick enough to coat the back of a spoon but thin enough to drizzle.
Heat the Oil:
- In a deep frying pan or pot, pour in enough oil to deep fry and heat to 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; if it sizzles and rises to the top, the oil is hot enough.
Coat the Fish:
- Pat your fish fillets dry (cod, haddock, or your choice) and season lightly with salt. Dip each fillet into the batter, making sure it’s fully coated.
Fry the Fish:
- Carefully lower the coated fish fillets into the hot oil, cooking 2-3 pieces at a time to avoid overcrowding the pan. Fry for 3-5 minutes or until golden brown and crispy. Use a slotted spoon to flip them halfway through for even cooking.
Drain and Serve:
- Once cooked, remove the fish and place it on a paper towel-lined plate to drain excess oil. Serve hot with your favorite tartar sauce, malt vinegar, or lemon wedges.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings