In a mixing bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.

Gradually add cold water while whisking until you have a smooth, slightly thick batter.

Let the batter rest for 5–10 minutes to allow it to thicken slightly.

2. Prepare the Fish

Pat fish fillets dry with paper towels to remove excess moisture (this helps the batter stick).

Lightly dust the fillets with a little flour; this gives the batter something to cling to.

3. Heat the Oil

Pour vegetable oil into a deep pan or fryer to a depth of about 2 inches.

Heat the oil to 350°F (175°C). Use a thermometer to ensure proper frying temperature.

4. Fry the Fish

Dip each fillet into the batter, ensuring it’s evenly coated.

Carefully place the battered fillets into the hot oil. Fry in batches to avoid overcrowding.

Cook for 3–5 minutes per side, or until golden brown and crispy.

Remove from oil and drain on paper towels.

5. Serve

Serve hot with lemon wedges, tartar sauce, and your favorite sides like fries or coleslaw.

Tips & Variations