INGREDIENTS
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup cold water (or as needed for desired consistency)
- ¼ teaspoon onion powder (optional, for extra flavor)
- ¼ teaspoon garlic powder (optional)
- Oil, for frying
Instructions
- Mix the dry ingredients:
In a bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Add optional garlic or onion powder if using. - Add water:
Gradually pour in cold water while whisking, until the batter is smooth and slightly thick (but not too runny). You may adjust the water quantity slightly for a thinner or thicker coating. - Rest the batter:
Let the batter sit for 5–10 minutes while you heat the oil. This allows the flour and starch to fully hydrate. - Heat the oil:
Heat oil in a deep fryer or heavy pot to 350°F (175°C). - Dip and fry:
Dip your fish, chicken, or shrimp pieces into the batter, let excess drip off, and carefully place into hot oil. Fry until golden brown and crispy, about 3–5 minutes depending on thickness. - Drain:
Remove from oil and place on paper towels or a wire rack to drain excess oil.
Tips:
- For an extra crispy result, double-dip your items: dip in batter, fry briefly, let cool, then dip and fry again.
- Best served hot with tartar sauce or malt vinegar.
Let me know if you’d like this turned into a printable card or adapted for air fryer use!