Mary Berry’s Best-Ever Fried Fish Recipe

This golden and crispy Mary Berry Best-ever fried fish Recipe is made with a secret sparkling water batter and ready in just 20 minutes. The hero moment happens when the ice-cold batter hits the hot oil, puffing up instantly to create a light, airy coating that rivals any local chippy. I honestly believe this method changes the game for homemade fish suppers.

Better Than Takeaway

I used to find making fish at home intimidating, often ending up with heavy, greasy batter that slid right off the fillet. The revelation with this recipe is the combination of cornflour and sparkling water, which creates a coating that is shatteringly crisp yet incredibly light. Unlike the sometimes soggy paper-wrapped versions from the shop, this fish hits your plate piping hot with the crunch still perfectly intact.

My biggest mistake early on was not drying the fish thoroughly before dipping it, which caused the batter to steam from the inside and go soft. Now, I always pat the fillets down with kitchen paper and give them a light dusting of flour first. This simple extra step ensures the batter clings properly and protects the delicate fish inside, keeping it moist and flaky.

Jump to Recipe

Mary Berry Best-ever fried fish Recipe Ingredients

• 4 white fish fillets (approx. 150g each), such as cod, haddock, or pollock
• 200g self-raising flour (plus extra for dusting)
• 50g cornflour (cornstarch)
• 1 tsp baking powder
• 250ml sparkling water, ice cold
• 1 litre sunflower or vegetable oil, for frying
• Salt and black pepper, to taste
• Lemon wedges, for serving

How To Make Mary Berry Best-ever fried fish Recipe

1. Heat the Oil: Pour the oil into a deep, heavy-bottomed pan or deep-fat fryer and heat it to 180°C (350°F). If you don’t have a thermometer, drop a cube of bread in; it should turn golden brown in 30 seconds.
2. Prepare the Fish: Pat the fish fillets thoroughly dry with kitchen paper to remove excess moisture. Season them generously with salt and pepper, then dust them lightly with a little flour, shaking off any excess.
3. Make the Batter: In a large mixing bowl, whisk together the self-raising flour, cornflour, and baking powder. Gradually whisk in the ice-cold sparkling water until the batter is smooth and coats the back of a spoon.
4. Coat the Fish: Dip each flour-dusted fillet into the batter, turning it over to ensure it is completely coated. Allow any excess batter to drip off briefly before cooking.
5. Fry the Fish: Carefully lower the fish into the hot oil, frying two pieces at a time to avoid overcrowding. Cook for 4–5 minutes until the batter is crisp and golden brown and the fish is cooked through.
6. Drain and Serve: Remove the fish with a slotted spoon and drain on wire racks or kitchen paper. Serve immediately while piping hot and crunchy.

Recipe Tips

• Ice Cold Water: Keep your sparkling water in the fridge until the very last second. The thermal shock of cold batter hitting hot oil is what creates the lightest, airiest texture.
• Don’t Overcrowd: Frying too many fillets at once lowers the oil temperature rapidly. This leads to greasy, oil-logged batter instead of a crisp shell.
• Maintain Temperature: Keep an eye on your oil heat between batches. If it drops below 170°C, the batter won’t puff up properly; let it reheat before adding the next piece.
• Use a Wire Rack: Never stack hot fried fish on top of each other on a plate. Placing them on a wire rack prevents steam from getting trapped and making the bottom soggy.

What To Serve With Fried Fish

You cannot go wrong with the classic accompaniment of thick-cut chips and a generous side of mushy peas. For a lighter touch, a crisp green salad with a sharp vinaigrette helps cut through the richness of the fried batter. I also recommend plenty of tartare sauce and fresh lemon wedges to squeeze over the top right before eating.

How To Store

Fried fish is best eaten immediately to enjoy the texture. If you have leftovers, store them in the fridge for up to 2 days, but be warned the batter will soften. To reheat, use an air fryer or hot oven at 200°C for 5-8 minutes to restore some of the crunch; never use a microwave.

FAQs

Can I use still water instead of sparkling?
You can, but the result won’t be as airy. The bubbles in sparkling water (or beer) expand in the hot oil, creating that signature puffy, crisp texture.

What is the best oil for frying?
Neutral oils with a high smoke point are essential. Sunflower, vegetable, or groundnut oil are all excellent choices that won’t burn at high temperatures.

Why is my batter falling off?
This usually happens because the fish was too wet. Make sure to pat the fillets completely dry and dust them with flour before dipping them into the batter.

Can I make the batter ahead of time?
It is best to make the batter just before frying. If it sits too long, the bubbles from the sparkling water will dissipate, and the batter will become heavy.

Nutrition

• Calories: 450 kcal
• Total Fat: 18g
• Saturated Fat: 2g
• Cholesterol: 55mg
• Sodium: 320mg
• Total Carbohydrate: 45g
• Protein: 24g