2 pounds Cod fillets or any white flaky fresh fish
1 1/2 teaspoon paprika divided
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons all-purpose flour
For the batter:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon ground white pepper
1 cup ice cold water plus more if needed
Peanut oil for frying
Preparation
Cut fish in 1 1/2 inch strips. Place the cut fish in a plastic bag and season with 1 teaspoon of the paprika, garlic powder, salt, and pepper. Close the bag and toss the fish until coated. Add in 2 tablespoons of flour and toss again.
For the batter:
Make the batter by placing the flour, baking powder, baking soda, 1/2 tsp paprika, salt, and pepper into a large bowl and stir it together. Whisk in the water until it forms a batter similar to the consistency of pancake batter. Add a little more water if you need to get the right consistency.
Heat the oil in a heavy bottom skillet over medium heat until it reaches 350°F, you can also use an electric deep fryer as well.
Place the fish in the batter, mix to combine until all pieces are coated while the oil is heating.
When the oil is hot, add the fish piece by piece into the hot oil. Do not crowd the pan, you will have to do this in batches. Flipping halfway through the cooking process takes about 8-10 minutes total.
When the fish has an internal temperature of 165°F and is golden brown, take out of the oil using tongs and place them on a wire rack over a sheet tray. Sprinkle with more salt immediately out of the oil so it will stick to the fish.
Keep cooking until all the fish is done. Serve with your favorite condiments like cocktail sauce or tartar sauce and lemon wedges.
