Classic Crispy Fish Batter Directions:
Whisk the flour, cornstarch, baking soda, baking powder, and ¼ teaspoon Diamond Crystal kosher salt together.
Pour in ¾ cup ice-cold water.
Whisk just until the batter is smooth.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat.
Dip half of the fish pieces into the batter and let the excess drip off.
Arrange the battered fish in the hot skillet without crowding.
Cook for 2 to 3 minutes per side, until crisp and golden.
Transfer the fish to a wire rack.
Add the remaining 1 tablespoon canola oil and cook the remaining fish.
Cook until every piece reaches 145°F and flakes easily.
Serve immediately while the coating is crisp.
WW Points Calculation:
Gold Medal Unbleached All-Purpose Flour: 9.00 points
Argo Corn Starch: 2.00 points
Mazola Canola Oil: 8.00 points
Points Information:
Total Points: 19.00 points
Servings: 6 servings / about 4 ounces cooked battered fish each portion
Points per serving: 3.17 points
Nutrition Information:
Calories: 195
Protein: 20.5 g
Carbohydrates: 13.8 g
Fat: 5.7 g
Fiber: 0.5 g
Sugar: 0.0 g
Sodium: 188 mg
I'm waiting for your comments! Enjoy!
