Add the club soda only when you’re ready to fry. The carbonation creates a light texture, and it diminishes quickly once it is opened and mixed into the batter.
Ingredients
8 cups vegetable oil for frying
2 cups flour
1/4 cup cornstarch
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
16 ounces cold club soda
2 pounds cod or other white fish sliced into 3-ounce pieces
Preparation
Heat about 8 cups of vegetable oil to 350°F in a deep fryer or heavy pot.
To make the batter, combine the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and ground black pepper in a mixing bowl. Stir to combine.
Add the club soda to the dry ingredients and continue to stir as the batter foams.
Coat the fish pieces with the batter and drop them into the hot oil.
Fry for 2 to 3 minutes until the batter is golden and the fish pieces begin to float to the top of the oil.
Drain the fish on a wire rack.
main ingredients:
type of dish:
main
cuisine:
American
specific recipes:
restaurant
season and occasion: Winter
Type of meal:
dinner
