Crispy Pancake Batter Fish
Pancake Batter Fried Fish is an easy way to make delicious fried white fish. It’s a great shortcut that still gives you moist fish with a crispy coating.
Servings: 4 servings
Calories: 306kcal
Ingredients
- 1 - 1 ¼ pounds white fish If using frozen fillets, totally defrost then make sure they are dried with paper towel. defrosted. For fast defrosting, frozen fillets can be soaked in cool tap water.
- 1 cup pancake mix that only requires water
- peanut oil for frying to ½ - ¾ inch deep amount dependent on size of frying pan
- ⅔ cup water or your favorite brand of flat pilsner or ale beer, with or without alcohol, no light beer or malt beer
Savory Seasonings
- 1 teaspoon salt or seasoned salt
- 1 teaspoon pepper or cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Instructions
- In a heavy frying pan, pour enough oil that reaches up to a ½ to ¾ of an inch up the sides of the pan. Turn heat to medium high.
- Turn your oven to 200 degrees and place a rimmed baking sheet a wire rack on top.
- Using a thermometer, oil should reach 350 degrees. If you don't own or use one, flick a drop of water into the oil and if it dances your batter is ready. Or add a little drop of pancake batter with a fork to the oil. If it turns black right away,the oil is too hot. If the drop sinks to the bottom and stays there too long, the oil isn't hot enough. You know it's the right temperature when the drop goes to the bottom and quickly floats to the top and starts to sizzle around the edges.
- In a medium sized bowl, make pancake mix according to package directions. If using beer instead of water, make sure beer is totally flat, with no bubbles at all. Combine and set aside in your fridge or make batter once oil is ready. The longer the baking powder in the pancake mix sits at room temperature, the more ineffective it becomes. I always make my batter right before I need it or refrigerate batter until needed.
- Dip fillets into pancake batter, shake off the excess and gently lay into the hot oil.
- Fry until golden brown, between 2-5 minutes, depending on how thick the fillet is. Use a spatula and gently turn the fish over and cook for another 2-5 minutes or golden brown.
- Once golden brown on both sides, move each piece into the oven while cooking the rest of the fish. Keeping the fish warm in the oven will help keep it crispy until you are ready to eat it.
- When all cooked, serve at once with fresh lemon and tartar sauce. Enjoy every bite!
Basic Flour Mixture for a Crunchier Coating
- Press fish or chicken into flour mixture, shaking off excess. Then dip in wet batter and allow excess to drip off.
- Immediately afterwards, press into flour mixture again BEFORE frying. Make sure fish, shrimp, crab or chicken pieces are fully covered in batter, on all sides, and allow excess batter to drip off before deep frying in oil.
Video
Notes
- Store leftover fried white fish in the fridge for 2-3 days in an airtight container.
- Try making this recipe using water instead of beer in the pancake batter if you would like to skip the alcohol (there's non-alcoholic beer, but water is fine if you don’t enjoy the taste).
- Cook your fish in batches if needed so you don’t overcrowd the oil. This keeps the pancake-battered fish from getting evenly crispy.
- For a sweet version, replace the savory seasonings with a teaspoon of vanilla powder, cinnamon, or pumpkin pie spice.
Nutrition
Calories: 306kcal | Carbohydrates: 43g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 92mg | Sodium: 2986mg | Potassium: 334mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 485IU | Vitamin C: 8mg | Calcium: 311mg | Iron: 2mg