Name: “Batter” Dipped Fish (Oven-Baked Crispy Version)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 900 g white fish fillets (like cod, hake, or haddock); 1 cup almond flour; 1/2 cup coconut flour; 1 tbsp baking powder; 1 tsp paprika; 1/2 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp salt (optional or use low-sodium); 1 cup cold sparkling water; Olive oil spray or avocado oil spray

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This oven-baked, crispy “batter” dipped fish is my go-to recipe when I want something golden, crunchy, and comforting—without deep-frying. The light and airy batter is made with almond and coconut flour, creating a gluten-free coating that still crisps up beautifully in the oven thanks to a splash of sparkling water and a touch of oil spray. Perfect for weeknight dinners or a healthier take on classic fish and chips.

“Batter” Dipped Fish (Oven-Baked Crispy Version)

Why You’ll Love This Recipe

I love this recipe because it gives me that satisfying crunch of traditional battered fish without the mess (or calories) of deep frying. The use of almond and coconut flours makes it naturally gluten-free and lower in carbs. Plus, it’s fast, flavorful, and incredibly easy to make. The crispy coating clings to the fish beautifully, and the oven-baking method keeps things simple and clean.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

900 g white fish fillets (like cod or hake)
1 cup almond flour
½ cup coconut flour
1 tbsp baking powder
1 tsp paprika
½ tsp cayenne pepper
1 tsp garlic powder
1 tsp salt (optional or use low-sodium)
1 cup cold sparkling water
Olive oil spray or avocado oil spray

Directions

I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the almond flour, coconut flour, baking powder, paprika, cayenne pepper, garlic powder, and salt.
Then I slowly add the sparkling water, whisking until the batter is smooth but not too runny—it should be thicker than pancake batter.
I pat the fish fillets dry to help the batter stick better.
Each fillet gets dipped into the batter and coated thoroughly.
I place them on the lined baking sheet and lightly spray the tops with olive oil or avocado oil.
I bake for 12–15 minutes, flipping halfway through, until the coating is golden and crispy.

Servings and timing

This recipe serves about 4 people, depending on portion size.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes swap the paprika for smoked paprika to give it a deeper, smoky flavor.
For a lemony twist, I add a bit of lemon zest to the batter.
If I want extra heat, I increase the cayenne or add a pinch of chili flakes.
Tilapia or pollock works just as well if I don’t have cod or hake.
I’ve also tried making bite-sized fish nuggets with this same batter—they’re great for dipping.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days.
To reheat, I preheat the oven to 375°F (190°C) and bake for about 8–10 minutes until heated through and crispy again. I avoid microwaving since it softens the coating.

FAQs

What type of fish works best for this recipe?

I like using firm white fish like cod, hake, or haddock—they hold up well and have a mild flavor that pairs perfectly with the seasoned batter.

Can I make this recipe without sparkling water?

Sparkling water helps create a lighter, crispier batter, but I’ve used still water in a pinch. The texture won’t be quite as airy, but it still works.

Is this recipe keto-friendly?

Yes, this recipe is relatively low in carbs thanks to the almond and coconut flours, making it suitable for a keto or low-carb lifestyle.

Can I air-fry this instead of baking?

Yes, I’ve air-fried it at 400°F (200°C) for about 10–12 minutes, flipping halfway through. It comes out very crispy and cooks faster than in the oven.

What sides go well with this dish?

I usually serve it with a side of roasted vegetables, a simple green salad, or homemade sweet potato fries for a complete meal.

Conclusion

This oven-baked “batter” dipped fish recipe has all the crunch and flavor I crave in classic fish dishes—without needing a fryer. It’s quick, clean, and customizable, making it one of my favorite ways to enjoy fish at home. Once I tried it, I never looked back at deep-fried versions.