Instructions
Prepare the Oil:
Pour 8 cups of vegetable oil into a deep fryer or a heavy-bottomed pot.
Heat the oil to 350°F (175°C).
Make the Batter:
In a large mixing bowl, combine the all-purpose flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper.
Gradually pour in the club soda, stirring continuously. The batter should start to foam and become smooth. This foaminess will help create that light, crispy texture!
Coat the Fish:
Dip each piece of fish into the batter, making sure it’s fully coated. Let any excess batter drip off to avoid clumping.
Fry the Fish:
Carefully lower the battered fish pieces into the hot oil, a few at a time to prevent overcrowding. Fry for 2-3 minutes, or until the batter turns a golden brown and the fish floats to the top.
Once done, use a slotted spoon to remove the fish and place it on a wire rack or paper towels to drain any excess oil. Repeat with the remaining fish.
Serve and Enjoy:
Serve hot with your favorite dipping sauces, like tartar sauce or lemon wedges. Enjoy the crispy, golden perfection!
