Here’s a simple, crispy, and delicious Fried Fish Fillets recipe — plus two optional variations. Let me know if you want gluten-free, air-fryer, spicy, or restaurant-style versions!

 Crispy Fried Fish Fillets (Classic)

Serves: 4
Prep time: 10 min
Cook time: 8–10 min

Ingredients

• 1–1.5 lbs white fish fillets (cod, tilapia, haddock, pollock)
• 1 cup all-purpose flour
• ½ cup cornstarch (key for extra crispiness)
• 1 ½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup cold water (or sparkling water for max crispiness)
• 1 egg (optional but improves coating)
• Oil for frying (canola or vegetable)

Instructions

1. Prepare fish
   Pat fillets dry with paper towels and cut into portions. Season lightly with salt and pepper.
2. Make the batter
   In a bowl, mix flour, cornstarch, salt, pepper, garlic powder, and paprika.
   Add cold water and egg; whisk until smooth. Batter should be like pancake batter—slightly thick but pourable.
   (Add 1–2 tbsp more water if too thick.)
3. Heat the oil
   Heat 1–2 inches of oil in a skillet or pot to 350°F (175°C).
4. Coat and fry
   Dip each fish fillet into the batter, let excess drip off, then gently place in hot oil.
   Fry 3–4 minutes per side until deep golden and crisp.
5. Drain and serve
   Place on wire rack or paper towels.
   Serve immediately with lemon wedges, tartar sauce, or spicy mayo.