Battered Fish
Crispy battered fish with a tangy cider vinegar batter, perfect for a quick, flavorful meal suitable for fish lovers and casual dinners alike.
Ingredients
Instructions
- Combine flour, baking powder, and salt in a bowl.
- Add cider vinegar and water a few drops at a time to make a thick batter.
- Pat fish dry and dip into the batter.
- Fry the battered fish until golden.
Tips & Substitutions
For a lighter batter, try substituting half the flour with cornstarch, which will make the fish extra crispy. If you prefer a bit of spice, consider adding a pinch of cayenne pepper or paprika to the batter. Make sure the oil is hot enough before frying to achieve that perfect golden color. For easier cleanup, use a deep fryer if available. This recipe is a fantastic base for seafood recipes.
Serving Suggestions
Serve the battered fish hot with a squeeze of lemon juice for brightness. It pairs beautifully with homemade tartar sauce or a refreshing side salad. Consider serving with fries or coleslaw for a classic meal. For a unique twist, try it alongside Congealed Salmon Salad for an interesting flavor combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, place the fish on a baking sheet in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through and crispy. Avoid microwaving as it can make the batter soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Battered Fish contains roughly 7 calories, with 0g protein, 2g carbohydrates, and 0g fat. It is an excellent source of calcium (20% of the Daily Value). Note that it is relatively high in sodium, at 2221mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Absolutely! While the recipe calls for any firm white fish fillets like cod or haddock, you can also use salmon or tilapia. Just make sure the fish is fresh and suitable for frying. Cooking times may vary slightly based on the thickness of the fillets.
How do I know when the oil is hot enough for frying?
A good test is to drop a small amount of batter into the oil; if it sizzles and rises to the surface quickly, the oil is ready. Alternatively, use a thermometer to check if the oil reaches around 350°F (175°C) for optimal frying conditions.
Can I make the batter ahead of time?
It's best to prepare the batter just before frying to ensure it maintains its texture. If you need to make it ahead, store it in the refrigerator for up to an hour. However, be aware that the batter may lose some of its lightness as it sits.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).