Recipe courtesy of Clorox

Crunchy Fish Poppers

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  • Total: 30 min
  • Cook: 30 min
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Canola oil, for frying

2 cups all-purpose flour

¼ teaspoons cayenne pepper


1 ½ cups seltzer water

1 ½ pounds skinless cod fillets, cut into 1 ½-inch chunks

Lemon wedges, for serving

Tartar sauce, for serving


  1. 1. Fill a large saucepan with oil to a depth of 3 inches and heat to 375°F.
  2. 2. In a large bowl, whisk 1 ½ cups flour with the cayenne and 1 teaspoon salt. Whisk in the seltzer water until smooth. Place the remaining ½ cup flour in a shallow dish.
  3. 3. Working with a few pieces at a time, sprinkle the fish with salt, then dredge in the flour and shake off excess. Dip in the batter to coat, then carefully lower into the hot oil. Fry, turning frequently, until dark golden brown and cooked through, about 5 minutes. Drain on paper towels. Repeat with the remaining fish and batter. Serve with the lemon wedges and tartar sauce.
  4. 4. Once the stovetop is cool, wipe up any oil splatters or residual food that may have spilled on the counter with Clorox® Disinfecting Wipes*. Rinse hands once complete.
  5. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.