An easy fish batter for super crispy fish.
This Crispy Fish Batter is even better than beer battered fish, this is the recipe for the lightest, crispiest and golden fried fish. The fluffy egg whites makes the fish batter delicate and puffy, just like at your favourite fish and chip shop. The beaten egg whites stick to the fish and give extra little crunchy bits in the batter. This fish stays crispy for ages.
Crispy Fish Batter
When it comes to fish, a fry batter usually they are made light and puffy by using beer, this recipe however uses egg whites making it much more family friendly.
- Egg whites – are beaten until light and fluffy making them stick to the fish and add extra crunchy bits once coated in the flour.
- Rice flour – this not only makes this recipe gluten free, but also makes for a stay-crispy batter. Normal plain flour goes soggy much quicker. If you wanted really golden batter, you could add in a bit of wheat flour. Wheat flour goes golden much more than rice flour, so a mixture of the two is great. I wanted this recipe to be gluten free so have chosen just rice flour.
Best Fish for Frying with Crispy Fish Batter
You can use virtually any white fish fillet such as barramundi, snapper, whiting, cod, flathead, basa, hoki, flake, hake, just try and get the most ethically sourced fish you can find. Even better if its caught locally.
Some fish types aren’t suited to frying;
- Oily fish – fish like salmon, trout, mackerel, mullet and sardines. These are usually too rich to deep fry in a batter.
- Thin filleted fish – delicate fish such as flounder or sole may be too thin once covered in batter and fried.
- Fish that can dry out easily – some fish such as swordfish, tuna and kingfish can turn out too dry inside once fried in batter. These are best served as ceviche or gently grilled.
How to make battered fish:
- Dry fish, then cut – dry the fillets well, then cut into pieces. I prefer long batons, which are easy to dip in the egg and flour and then the oil. You dont want the pieces too thick or else they will take too long to cook in the oil.
- Heat the oil first – hot oil is essential for crispy and not soggy fish. To test if the oil is ready without a thermometer, dip the end of a wooden spoon in to the top of the oil. When the oil is ready it will sizzle and small bubbles will appear around the wood.
- shake off excess flour – shake off any excess flour before dipping into the oil. This ensures just the batter is frying and you don’t end up with oil full of chunks of fried flour.
- make batter just before frying – freshly made batter gives crispier fish. So start heating the oil first, then make the batter.
TRY SOME OF THESE SIDES ALONG WITH THIS CRISPY FISH BATTER…
Take your roasted potatoes to the next level with these Cheesy Hasselback Potatoes, stuffed with oozy mozzarella and crispy parmesan. What are Hasselback Potatoes? Basically they are roasted sliced potatoes and for this recipe I have topped with cheese.
Use these tortillas to make fish tacos.
Homemade Tortillas made super easily and gluten free. We love soft tortillas or wraps in this house and since attempting to go gluten free, have really struggled to find any decent tasting store bought wraps. These are so amazing! Really easy to make and hold together really well as a wrap or taco.
SWEET POTATO CHIPS WITH AVOCADO
Crispy oven baked Sweet Potato Chips with a light, and easy, Avocado and Yoghurt Dipping Sauce. Perfect as a side and filling enough as your kid’s whole dinner.
A Simple Green Salad that can be thrown together in seconds. Perfect eaten on it’s own or as a side with a yummy pasta dinner.
Have you tried this recipe? I love receiving feedback, leave a comment below or tag me on Instagram @kidseatbyshanai.
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Crispy Fish Batter
Description
An easy fish batter for super crispy fish.
Ingredients
- 400g white fish fillets
- 150g / ¾ cup rice flour
- 1 tablespoon salt flakes
- 2 egg whites
- oil for deep frying
- lime wedges to serve
Instructions
Combine the salt and rice flour in a bowl.
In a separate bowl whisk the egg whites until foamy.
Half fill a sauce pan with oil and place over medium heat until the temperature reaches 180C.
Dip the fish in the egg, then the flour mixture and toss to coat. Cook in batches for 1-2 minutes each piece, until golden brown. Remove using a slotted spoon on paper towel.
Serve with lime wedges on the side.
