Ingredients
3/4 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup ice-cold water (add only when mixing)
Instructions
Step 1: Prepare the dry mix
In a large mixing bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Sifting helps break up any lumps and aerates the dry ingredients, resulting in a lighter batter texture once mixed.
Step 2: Add cold water
When you are ready to fry, gradually pour the ice-cold water into the dry ingredients. Stir gently with a whisk or fork until the batter is smooth. The consistency should be similar to a thin pancake batter — thick enough to coat a spoon, but not so thick that it clumps heavily. Be careful not to overmix; a few small lumps are acceptable and can actually help with texture.
Step 3: Coat the food
Pat your fish, chicken, or vegetables dry with paper towels to remove any excess moisture. Dip the pieces into the batter, ensuring they are fully and evenly coated. Allow any excess batter to drip off before frying. A thin, even layer of batter will create a better crisp than an overly thick coating.
Step 4: Fry until golden and crispy
Heat a neutral oil, such as vegetable or canola oil, to 350°F (175°C) in a deep fryer or a heavy-bottomed pot. Carefully place the coated pieces into the hot oil without overcrowding the pot. Fry in small batches to maintain the oil temperature and ensure even cooking.
Cook for approximately 3 to 5 minutes, or until the coating turns a deep golden brown and the food is fully cooked inside. The exact frying time may vary depending on the size and thickness of your pieces.
Step 5: Drain properly
Using tongs or a slotted spoon, remove the fried items from the oil and place them immediately on a wire rack set over a baking sheet. Avoid draining directly on paper towels, as this can cause steam to soften the crispy coating. A wire rack allows air to circulate around the food, keeping it crisp
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