Introduction: Club Soda Fried Fish

About: I like making different types of foods from all around the world! Check out my youtube channel too.

I love fried fish, this is a recipe that will make a nice light and fluffy fried fish.

Step 1: Ingredients

  • 1 Pound of White Fish (Haddock)
  • 1 Cup Flour
  • 1 Egg
  • 1 Teaspoon Baking Powder
  • Club soda or carbonated water
  • Salt
  • White Sugar
  • Vegetable Oil (Canola, corn, peanut, etc..)

Step 2: Video

Check out my video, the written directions follow.

Step 3: Method

Start by mixing all the dry ingredients together, whisk to make sure they are well mixed.

Add the egg and a bit of club soda, so the ingredients are wet. Mix with a whisk but not too vigorously as we want to keep as much of the carbonation in the water as possible. The carbonation will help give the batter an airy texture.

Slowly add a bit more club soda and continue to mix. Do this until the batter reaches a nice smooth yet thick consistency.

Cut the pieces of fish into palm size pieces or any size you like, dry the fish and add to the batter. An option is to also flour the fish before adding to the batter, the flour will help the batter adhere to the fish.

Step 4: Deep Frying

Using a deep fryer or a wok, heat the vegetable oil to 350-375F, I just test the oil temp by placing a few drops of the batter in the oil to see if it bubbles up. If it instantly starts bubbling and rises to the top and doesn't burn to quickly I know the oil is ready. If you are unsure you can always use a thermometer.

Place each piece of fish in the hot oil, using a motion so when you release the fish your hand is moving away from you. This prevents the oil from splashing back at you. Let the fish float, if it doesn't, nudge it gently to release it from the bottom of the pan.

Let fry for 2 minutes, then flip and fry 2 more minutes on the other side. When the batter turns a nice golden or light brown, the fish is ready. Strain the fish from the oil and place on some paper towels or napkins. Ideally put the fish on a wire rack so the batter doesn't get soggy. Serve immediately with french fries!