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Crispy Pancake Batter Fish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 64 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

This Crispy Pancake Batter Fish recipe offers a delightful twist on traditional fried fish by using pancake mix as the batter base. The coating turns golden brown and crispy, locking in the tender, flaky white fish inside. Perfect for a quick and easy dinner that pairs wonderfully with fresh lemon and tartar sauce, this method uses deep frying with peanut oil for a perfectly crunchy texture.

Ingredients

Fish

  • 1 - 1 ¼ pounds white fish fillets

Batter

  • 1 cup pancake mix (that only requires water)
  • Water or flat beer (quantity as per pancake mix instructions)

Seasonings

  • 1 teaspoon salt or seasoned salt
  • 1 teaspoon pepper or cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika

For Frying

  • Peanut oil, enough for ½ - ¾ inch depth in pan

Instructions

  1. Heat the Oil: Pour peanut oil into a heavy frying pan until it reaches ½ to ¾ inch up the sides. Heat the oil over medium-high heat.
  2. Prepare Oven Warming Station: Preheat your oven to 200°F (93°C). Place a rimmed baking sheet with a wire rack on top inside the oven to keep the cooked fish warm and crispy.
  3. Check Oil Temperature: Using a thermometer, heat the oil to about 350°F (175°C). If you do not have a thermometer, flick a drop of water into the oil; it should dance and evaporate quickly. Test a small bit of the pancake batter by dropping it in; it should sink then quickly float to the surface and sizzle without immediately burning.
  4. Make the Batter: In a medium bowl, mix the pancake batter according to package instructions using water or flat beer. Make the batter fresh right before frying or refrigerate it to maintain the leavening power.
  5. Batter the Fish: Dip each fish fillet into the pancake batter, allowing any excess batter to drip off gently.
  6. Fry the Fish: Carefully place battered fish into the hot oil. Fry for 2 to 5 minutes depending on thickness until the bottom side is golden brown. Flip the fillets gently and fry the other side for another 2 to 5 minutes until golden and cooked through.
  7. Keep Warm: Transfer the cooked fish to the oven rack to keep warm and retain crispiness while frying the remaining pieces.
  8. Serve: Once all fish is cooked, serve immediately with fresh lemon wedges and tartar sauce. Enjoy your crispy, flavorful fish!
  9. Optional Crunchier Coating: For an extra crispy crust, press fish into a flour mixture first, shake off excess, then dip into the wet batter. Let excess drip off, then press again into the flour mixture before frying. Ensure the fish is fully coated on all sides.

Notes

  • Use peanut oil due to its high smoke point and neutral flavor for frying.
  • Maintaining oil temperature around 350°F is crucial for crispy, non-greasy fish.
  • Do not prepare batter too far in advance to prevent loss of leavening power.
  • If using beer, ensure it is completely flat without bubbles.
  • The oven rack setup prevents sogginess by allowing air circulation around the fried fish.
  • This recipe can be adapted with other white fish like cod, haddock, or pollock.

Find it online: https://ivysrecipes.com/crispy-pancake-batter-fish-recipe/