Crispy Batter Mix

Ingredients:

• 3/4 cup plain (all-purpose) flour
• 2 tablespoons cornstarch (for that ultra-crispy texture)
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper (optional but adds flavor)
• 1/2 teaspoon paprika or cayenne pepper (optional for color and spice)
• 3/4 cup cold sparkling water or ice-cold water
• 1 teaspoon oil (helps keep the batter light and crispy)

Tip: Cold ingredients are key — they create tiny bubbles when they hit hot oil, giving you that irresistible crispiness.

Instructions:

1. Prepare the Dry Mix
   In a large mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and optional spices (pepper, paprika, etc.). Mix well so all dry ingredients are evenly distributed.
2. Add the Liquid
   Slowly pour in the cold sparkling water (or ice water) while whisking constantly. You want a smooth, slightly thick batter — not too runny, not too heavy.

• The ideal consistency should coat the back of a spoon and drip off slowly.
• If it’s too thick, add a splash more cold water.

1. Rest the Batter (Optional but Recommended)
   Let the batter rest for 10–15 minutes. This helps the gluten relax and allows the leavening agents (baking soda/powder) to activate, making the final coating even lighter and crispier.
2. Heat the Oil
   Pour enough oil into a deep pan or fryer to submerge your food. Heat to 350–375°F (175–190°C).

• You can test the oil by dropping a small bit of batter in — it should sizzle immediately and float to the top.

1. Coat Your Food
   Pat your chicken, fish, shrimp, or veggies dry with paper towels.

• Dip each piece into the batter, letting excess drip off.
• For extra crispiness, you can dust each piece lightly with flour before dipping it in the batter — this helps it cling better.

1. Fry Until Golden and Crispy
   Carefully lower the battered items into the hot oil. Fry in small batches to keep the oil temperature steady.

• Cook for about 4–6 minutes, turning halfway through, until golden brown and crisp.
• Remove with tongs or a slotted spoon and drain on paper towels or a wire rack.

Tips for Ultimate Crispiness:

• Always use ice-cold liquid — the colder, the better.
• Don’t overmix the batter. A few small lumps are fine.
• Fry in small batches to prevent the oil temperature from dropping.
• For extra flavor, you can replace some of the water with beer for a classic beer-battered style.

Storage:

If you have leftover dry mix, store it in an airtight container for up to 2 months. Just add the wet ingredients when ready to fry again.

Perfect for:

• Fried chicken strips
• Crispy fish fillets
• Golden shrimp tempura
• Crunchy onion rings
• Fried zucchini, mushrooms, or pickles

Optional Flavor Twists:

• Add garlic powder or onion powder for savory depth.
• Use chili flakes or curry powder for a spicy version.
• Mix in herbs like parsley or thyme for extra aroma.

Why You’ll Love It**

This crispy batter stays light, golden, and crunchy — never greasy or soggy. The cornstarch and leavening combo make it puff up beautifully, while the cold liquid creates that magical, airy crunch with every bite.