Batter-Fried Fish

Batter-Fried Fish
Batter-Fried Fish
This image courtesy of Mark T. Shapiro

The crisp, light batter satisfies the craving for fish and chips. Treat yourself.

NotesDon’t omit the paprika — it helps the batter to lightly brown.


Cooking MethodFrying


OccasionGame Day

Recipe CourseMain Course

Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free

EquipmentDeep Fryer, Electric Mixer, Wok

Five Ingredients or LessYes

MealDinner, Lunch


Taste and TextureCrisp, Light


  • 2 egg whites
  • 1/3 cup (75 mL) cornstarch
  • ½ tsp (2 mL) paprika
  • 1 lb (500 g) fish fillets, such as sole, haddock or tilapia
  • ¼ cup (50 mL) sweet rice flour
  • Vegetable oil for frying


  1. Preheat oil in deep fryer or wok to 350°F (180°C).

  2. In a small bowl, using an electric mixer, beat egg whites until stiff but not dry. Sift cornstarch and paprika over beaten egg whites. With a rubber spatula, fold in. Set aside.

  3. Rinse fillets under cold running water and pat dry. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.

  4. Deep-fry fish for 2 to 4 minutes on each side or until coating is crisp and the fish is fork-tender. Drain on paper towels.

  5. Variation: For a spicier coating, substitute a pinch of cayenne pepper for the paprika.


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Nothing like a great battered fish

@CindyWatanabe I'm so sorry to hear you had an issue with this recipe! Did you use a metal bowl to make the batter? What time of fish did you use? When was it purchased? All best, Kara Rota Editorial Director

I had to have done something wrong. I followed the recipe exactly. When I tasted the first one, it had a very strong metallic taste to it. It made me throw up. I can't even give it to my dogs. At first I was very excited because the crust was very light and flaky. Then it went in my mouth and OMG. I want to like this but I can't.


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