Online Recipe Book

Battered Fish

The unhallowed reaches of Chris' headbones
2 servings
Prep info
5 minute prep + 15 minute fridge + 12 minute cook
Prep time
5 minutes
Cook time
32 minutes
Time required
37 minutes
Oven preheat
Mains - Misc
British seafood


  • 2 T plain flour
  • 1 T paprika
  • 1 t salt
  • 1/4 t freshly ground black pepper
  • 2 white fish fillets
  • 100 g plain flour
  • 4 g baking powder
  • 1.5 g salt
  • freshly ground black pepper
  • 5 fl oz water
  • 1 T lemon juice
  • oil (For deep frying)


Mix first batch of flour with the paprika, salt, and black pepper.

Wash the fish, dry thoroughly, and then coat with the flour, paprika, and salt and pepper mixture. Place the coated fish in the fridge for at least 15 minutes. Heat a pan of oil for deep frying until it is hot (over 280F - dropping a blob of batter into the oil should result in it immediately rising to the surface and bubbling.)

Just before the fish needs to be fried, mix the second batch of plain flour with the baking powder, salt, and black pepper in a large bowl. Separately mix the water and lemon juice. 

Slowly add the wet to the dry, stirring constantly to avoid lumps, until it forms a fairly thick batter (there should be some liquid left over.)

Remove the fish from the fridge, coat well with the batter, and place in the oil for about 6 minutes (turn if needed to ensure that all sides are cooked properly). Remove from the oil when the batter has turned brown. Allow to drain on a wire rack over paper towels for a few minutes.


SJ Note 2 Sept 2011: This was fantastic!  The breading clung very well to the fish (always a potential problem), and it was tasty.  We always use haddock, but you could use cod as well.


  • This version (Fri, 27 Mar 2020 16:22)
  • Battered Fish (Sun, 04 Sep 2011 14:58)