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This famous crispy batter is known for its ultra-light, golden texture that shatters with every bite. It’s perfect for coating fish fillets, chicken tenders, or even vegetables. The secret lies in a simple, well-seasoned batter and cold water or club soda to create that signature crunch.
⏱️ Prep Time
| Task | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | Varies (3–5 min per batch) |
| Total Time | ~15–20 minutes |
🧰 Equipment
- Mixing bowl
- Whisk
- Deep fryer or deep skillet
- Tongs or slotted spoon
- Paper towels
- Cooking thermometer (optional but helpful)
🧂 Ingredients (For about 1 lb of fish/chicken)
- 3/4 cup all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp onion powder (optional)
- 1/4 tsp garlic powder (optional)
- 3/4 cup cold water or club soda (adjust as needed)
- Extra flour (for dredging)
- Oil for frying (vegetable or canola)
📌 Ingredient Notes
- Cornstarch: Helps the batter get extra light and crispy.
- Club Soda or Water: Cold liquid creates bubbles, which makes the coating airy and crisp.
- Spices: Onion and garlic powder aren’t original, but they add flavor if you like more seasoning.
- Extra Flour: A light dredge in flour before battering helps it stick better.
🍳 Instructions
- Heat Oil:
- Heat oil in a deep fryer or heavy skillet to 350–365°F (175–185°C).
- Make the Batter:
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, sugar, and optional seasonings.
- Gradually add cold water or club soda until a smooth, slightly thick batter forms. It should coat the back of a spoon.
- Prep the Protein:
- Pat your fish or chicken dry.
- Lightly dredge in plain flour, shaking off excess.
- Batter and Fry:
- Dip each piece into the batter, letting excess drip off.
- Carefully place into hot oil and fry until golden and crispy (about 3–4 minutes for thin fish or small chicken pieces).
- Do not overcrowd the pan—fry in batches.
- Drain:
- Remove with tongs or slotted spoon and drain on paper towels or a wire rack.
- Serve:
- Best served hot with tartar sauce, malt vinegar, or your favorite dipping sauce.
🍽️ Nutrition Facts (Approx. per 1 piece of battered fish)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Carbs | 20g |
| Protein | 10g (with fish) |
| Fat | 10g |
| Sodium | 350mg |
Frying oil absorption varies — these are estimates.
💡 Tips
- Keep batter cold for maximum crispiness—chill your water and even the flour.
- Double fry for extra crisp if desired: fry once at 325°F, then again at 375°F for 1 minute.
- Use white fish like cod, pollock, or haddock for authentic results.
🔄 Variations
- Beer Batter: Substitute cold beer for water or soda for added flavor and bubbles.
- Spicy Version: Add cayenne or paprika to the batter for heat.
- Tempura Twist: Use more cornstarch and ice-cold sparkling water for a Japanese-style crisp.
