Description
This crispy batter mix is the ultimate go-to for golden, crunchy coatings that stick beautifully to fish, chicken, and vegetables. With simple pantry staples like flour, cornstarch, and cold water, this light and airy batter delivers a perfect fry every time—crunchy on the outside, tender on the inside. Ideal for weeknight dinners, party appetizers, or your next fish fry!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup ice-cold water or club soda (adjust as needed for consistency)
- Optional: 1/2 teaspoon garlic powder, paprika, or cayenne for added flavor
Instructions
- In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Add optional spices if using.
- Gradually pour in the ice-cold water or club soda, whisking until smooth and lump-free.
- Chill the batter in the fridge for 10–15 minutes while preparing the items to fry.
- Dip the food into the batter, letting the excess drip off.
- Fry in preheated oil at 350°F (175°C) until golden and crispy, about 3–5 minutes per batch.
- Drain on paper towels or a wire rack. Serve immediately.
Notes
- Cold liquid helps create steam, leading to an extra crispy texture.
- To boost crunch, add 1 tablespoon rice flour to the dry mix.
- Best used fresh, but batter can be refrigerated for up to 24 hours.
- Reheat fried food in the oven at 375°F (190°C) to revive crispiness.
