Ingredients:

1 lb white fish fillets (cod, haddock, or halibut work great)

3/4 cup Better Bread Flour

1/4 cup cornstarch (for extra crispiness)

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 tsp garlic powder (optional)

1/2 tsp paprika (optional)

3/4 cup sparkling water or club soda (cold)

1 tsp apple cider vinegar or lemon juice 

Oil for frying (tallow, olive oil, avocado oil)

Instructions:

Prep the fish:

1. Pat fish fillets dry with paper towel.

2. Lightly dredge them in Bread flour and shake off excess. This helps the batter stick better.

 Make the batter:

1. In a bowl, whisk together Bread flour, cornstarch, baking powder, baking soda, salt, and optional spices.

2. Add cold sparkling water and vinegar/lemon juice. Mix just until combined. Batter should be slightly runny but coat a spoon—don’t overmix! Let it sit for 5–10 minutes.

Heat oil:

1. Heat about 2–3 inches of oil in a deep pan or Dutch oven to 350°F (175°C).

Fry the fish:

1. Dip each fillet in the batter, let excess drip off, and carefully lower into hot oil.

2. Fry for about 4–6 minutes, turning once, until crispy and deep golden brown.

3. Remove and let drain on a wire rack (not paper towel to keep it crisp).

4. Serve hot with lemon wedges, tartar sauce, fries or your favourite slaw.

Tips

Keep the batter cold (cold soda water + short rest = light and airy texture).

Don’t overcrowd the pan; fry in batches for even crisping.

You can sub beer for soda water for a classic beer batter twist.