Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (65g) cornstarch
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tsp (6g) salt
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (2g) paprika
  • 1 cup (240ml) ice cold club soda
  • 1 lb (450g) Cod or Pollock fillets, cut into strips
  • 1/2 cup (60g) all-purpose flour (for dredging)
  • 2 cups (480ml) vegetable oil (for frying)

Instructions:

  1. Sift all-purpose flour, cornstarch, baking powder, baking soda, salt, garlic powder, and paprika into a mixing bowl. Whisk thoroughly to ensure leavening agents are evenly distributed.
  2. Place the dredging flour in a separate shallow dish.
  3. Pour the ice-cold club soda into the dry mix. Whisk gently until just combined, leaving a few small lumps to avoid gluten development.
  4. Pat the fish fillets completely dry with paper towels. Dredge each piece in the plain flour, shaking off the excess.
  5. Immediately dip the floured fish into the batter, ensuring it is fully submerged.
  6. Heat vegetable oil in a deep fryer or Dutch oven to 350°F (175°C). Carefully slide the battered fish into the oil.
  7. Fry for 3–5 minutes, turning once, until the coating is mahogany-colored and bubbling slows. Remove and place on a wire cooling rack.