Crispy Batter Mix Recipe
Ingredients:
3/4 cup all-purpose flour (plain flour)
2 tablespoons cornstarch (cornflour)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper (optional)
1/4 teaspoon paprika or cayenne (optional for a slight kick)
1/2 to 2/3 cup cold sparkling water or ice-cold water
(Use more for a thinner batter)
Instructions:
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and any optional spices until well combined.
Add the Liquid
Slowly pour in the cold sparkling water, whisking continuously until the batter is smooth and has a consistency similar to heavy cream. Don’t overmix—it’s okay if a few small lumps remain.
Chill (Optional but Recommended)
Let the batter rest in the fridge for 15–20 minutes. This helps create a crispier finish when fried.
Heat Oil
Heat a deep pot of oil to 350–375°F (175–190°C).
Dip and Fry
Dip your prepared ingredients (e.g., sliced vegetables, fish, shrimp, chicken pieces) into the batter, allowing excess to drip off. Carefully lower them into the hot oil.
Fry Until Golden
Fry in batches for 3–5 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Serve Immediately
Best served hot and crispy with your favorite dipping sauces or seasonings.
Tips for Success:
Cold liquid is key to a crispy batter—use chilled sparkling water or add an ice cube to the mix.
Don’t crowd the pan—too many items at once will lower the oil temperature and lead to soggy results.
This batter is great for tempura-style frying or classic pub-style fish and chips.