Crispy Batter-Dipped Fried Fish: Golden and Crunchy Perfection

Serving: Serve the fried fish while it’s still hot and crispy. A squeeze of fresh lemon juice or a dollop of tartar sauce adds a nice tangy contrast to the rich, crispy batter.
Storage: If you have leftovers, store the fried fish in an airtight container in the refrigerator for up to 2 days.
Reheating: To reheat and keep the coating crispy, place the fried fish on a wire rack in a 350°F (175°C) oven for about 10-12 minutes.
Variants
Spicy Batter: Add a pinch of cayenne pepper or chili powder to the dry batter mix for a spicy kick.
Herb-Infused Batter: Mix in finely chopped fresh herbs like parsley, dill, or thyme to the batter for added flavor.
Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour to make the batter gluten-free.
FAQ
Q: Can I use a different type of fish?
A: Yes! You can use any mild white fish like flounder, pollock, or sole. The key is to choose a fish that will fry up nicely and hold its shape.

Q: Can I make the batter ahead of time?
A: Yes, you can make the batter ahead of time and refrigerate it for up to 2 hours. Be sure to give it a quick whisk before using it to ensure it’s still smooth and properly mixed.

Q: Can I fry the fish in advance?
A: It’s best to fry the fish right before serving to keep the coating crispy. However, you can fry and store the fish in the fridge for up to 2 days. To re-crisp, place it in a hot oven or air fryer for a few minutes.