My uncle used to fry up this 4 ingredient crispy catch every Friday night leading up to Easter. The batter is light and shatteringly crunchy while the center stays perfectly flaky and tender.

Every Friday night leading up to Easter, my uncle would haul in whatever white fish he’d caught that day and fry up big platters of these 4-ingredient fried fish bites. The batter fries up light and shatteringly crunchy, while the centers stay perfectly flaky and tender—just like the little golden nuggets I’d sneak off the tray when his back was turned. This recipe is pared down and practical for busy home cooks, but it still keeps that same simple, old-fashioned fish-fry feel that makes everyone hover around the kitchen waiting for the next batch.

These fried fish bites are wonderful piled onto a foil-lined platter with lemon wedges and your favorite dipping sauce—tartar, ketchup, or even ranch for the kids. Serve them with coleslaw, potato wedges, or a simple green salad to balance the richness. They’re also great tucked into soft dinner rolls for mini fish sandwiches, or set out as a casual appetizer for game night or a family movie evening.

Servings: 4

1 1/2 pounds firm white fish fillets (such as cod, pollock, or haddock), cut into 1 1/2-inch pieces

Line a large platter or baking sheet with aluminum foil and set a wire rack or a few layers of paper towels on top for draining the cooked fish bites.

Pat the fish pieces very dry with paper towels. This helps the batter cling and keeps the centers flaky instead of soggy.

Place 1/2 cup of the self-rising flour in a shallow bowl. This will be your dry dusting flour for the fish.

In a medium bowl, whisk together the remaining 1 cup self-rising flour and 1 teaspoon kosher salt. Slowly pour in the cold club soda, whisking just until you have a smooth, pourable batter about the consistency of pancake batter. Do not overmix; a few tiny lumps are fine. Keep the batter cold by setting the bowl in the fridge while you heat the oil.

Pour oil into a heavy, wide pot or deep skillet to a depth of about 2–3 inches. Heat over medium to medium-high heat until the oil reaches 350–365°F. If you don’t have a thermometer, a pinch of flour should sizzle and rise to the top quickly without burning.

Working in small batches so you don’t crowd the pan, lightly toss a handful of fish pieces in the dry flour, shaking off any excess. This thin coating helps the wet batter grab onto the fish.

Dip the floured fish pieces into the cold batter, letting any extra drip back into the bowl, then carefully lower them into the hot oil. Fry for about 3–4 minutes, turning once, until the bites are a deep golden brown and the batter is crisp and shatteringly crunchy.

Use a slotted spoon or tongs to lift the fried fish bites onto the prepared rack or paper towels. Immediately sprinkle lightly with additional salt while they’re still hot so it sticks to the crust.

Repeat with the remaining fish, letting the oil return to temperature between batches. If the batter thickens as it sits, you can whisk in a splash more club soda to loosen it back up.

Transfer the finished fish bites to a clean foil-lined serving platter. Serve right away while the crust is still hot and glassy-crisp, with lemon wedges and your favorite dipping sauces on the side.

For picky eaters, cut the fish into smaller, nugget-sized pieces and serve with familiar dips like ketchup or ranch alongside tartar sauce. If you don’t have self-rising flour, you can make your own by whisking together 1 1/2 cups all-purpose flour with 2 1/4 teaspoons baking powder and 1/2 teaspoon salt, then use as directed. To add a little extra flavor without changing the ingredient count much, you can swap part of the club soda for a light beer for a slightly richer, pub-style batter. For a lighter meal, fry just a small batch and bake the remaining floured fish on a greased, foil-lined sheet at 400°F until cooked through; it won’t be as shatteringly crisp, but it’s still tasty. Leftovers can be cooled completely, stored in the fridge, and reheated on a foil-lined baking sheet at 400°F until hot and re-crisped. If you’re serving a crowd, keep finished bites warm in a low oven (about 200°F) on a foil-lined pan while you finish frying the rest so everyone can enjoy them hot together.