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- #15698
This all-purpose batter makes a light and crispy coating on anything you want to deep fry like onion rings, fish, vegetables, chicken - you name it!
serves/makes:
ready in:
under 30 minutes
16 reviews
ingredients
1/2 cup cornstarch
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 dash sugar
1/2 cup cold milk
1/3 cup cold water
directions
In a bowl, stir together the cornstarch, flour, baking powder, salt, and sugar. In another bowl, combine the milk and water.
Slowly stir the milk mixture into the dry ingredients until the batter is smooth.
You can add any additional seasonings that you wish.
To use, dip the food (shrimp, vegetables, fish, etc) into the deep fry batter and let the excess liquid drip off. Fry in hot oil until golden brown.
recipe tips
Make sure the milk and water are cold to help the batter adhere better to the food.
Dip and coat the food evenly.
Let excess batter drip off to prevent a heavy coating.
Fry in small batches to maintain the oil temperature.
Turn the items occasionally for even browning.
Drain fried items on paper towels to remove excess oil.
Serve immediately for the best texture.
Remember, deep frying should be done carefully, maintaining the correct oil temperature for safety and best results.
common recipe questions
What is the difference between this batter and tempura batter?
Tempura is a much lighter batter and tempura is more of a cooking method than just the batter used. It results in a much more delicate coating.
Can I use a different type of milk?
Yes, you can use any type of milk, including plant-based alternatives like almond or soy milk.
Is it necessary to use both cornstarch and flour?
The combination of cornstarch and flour creates a light and crispy texture, but you can use all-purpose flour only if preferred.
Can I add other seasonings to the batter?
Feel free to add seasonings like garlic powder, paprika, or herbs for additional flavor.
How do I know when the oil is hot enough for frying?
The oil is ready when it reaches a temperature of 350 degrees F to 375 degrees F or when a small amount of batter dropped into the oil sizzles and browns quickly.
How should I store leftover batter?
It's best to use the batter immediately. Refrigerating may affect the texture.
Can I prepare the batter ahead of time?
For best results, prepare the batter just before frying.
Is there a substitute for baking powder?
Baking powder is essential for leavening. There isn't a direct substitute that will give the same results.
Can I use this batter for sweet items?
Yes, you can use it for sweet items, but you may want to increase the sugar slightly.
Can I use beer instead of water for a beer batter?
Yes, beer adds flavor and lightness to the batter. Replace the water with an equal amount of beer.
Can I use this batter in the air fryer?
No, wet batters aren't meant for air fryers. Air fryers are basically table top convection ovens and wet batters do not work well in them and mostly just cause a mess because they can't cook fast enough to stay on the food.
nutrition data
28 calories, 0 grams fat, 6 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
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Jlpreed REVIEW:
July 16, 2020It's now my go to batter for everything, I add a tablespoon of oil to smooth it out. You can also use straight flour in a pinch
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Andrea REVIEW:
August 18, 2018Great batter! Will use it again.
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Cheryl Waddles REVIEW:
June 12, 2018I Love that batter I'm not using nothing else I'm using it to fry all my meats Thank You so much
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DaveR REVIEW:
April 1, 2017This is great! Light, no egg, crisp, perfect! Will definitely use again!
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Top12345 REVIEW:
October 19, 2016Batter was nice and crisp on the fish I used this on. Will definitely use it again.
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Lindy REVIEW:
December 8, 2014I've been looking for a decent eggless batter recipe for a while now without any success. So glad I found this!The texture is perfect- crisp and airy. Looking forward to experimenting with it!
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waterdiva REVIEW:
January 16, 2014This worked perfectly for oil fondue -- great texture and flavor. The new favorite!
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Guest Foodie REVIEW:
November 3, 2013Used this on mushrooms last night. Fantastic! I added a pinch of cayenne to spice it up a bit.
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LSmith REVIEW:
June 23, 2013Used this on catfish in the deep fryer. Perfect! Great texture. I did add some seasoned salt as suggested and that seemed to spice things up nicely.
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Ex REVIEW:
April 1, 20135 stars for a reason! We used it to deep fry chicken, Oreos, bacon, bread, and butter.
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Technologist REVIEW:
June 20, 2012Excellent. Bought some frozen okra, battered it, came out crispy, have some more batter left and saved over $4. Kudos
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Tammy REVIEW:
March 14, 2012Delightful and easily flavored batter. We used it for deep-fried mushrooms. All I added was a little garlic pepper. Very tasty and the whole family loved it. Thanks!
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Travis REVIEW:
November 12, 2010Used for halibut fish and chips. Really good batter. Will plan to use this recipe in the future for other things.
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fadedrose REVIEW:
June 9, 2008I like this recipe. I doubled it but l/2 more would have done the job for 2 lbs of flounder.Added a teasp. Old Bay, 1/2 teas. each salt and pepper.Used a frying pan with about 1/2 inch of oil. Be careful not to let the battered pieces touch until cooked because they'll stick together. This makes a wonderfully crisp batter with tasty crunchy bits left in the pan.
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LauraZero REVIEW:
September 10, 2007I LOVED this recipe. I added a little bit of Seasoning Salt and some Old Bay Seasoning and it turned out great. My new favorite batter for fish and chips!
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Frenchie REVIEW:
February 13, 2003I use this batter on everything that I deep fry. I vary it a bit by adding different seasonings depending on what I'm cooking. It's foolproof and always turns out good. I highly recommend this recipe to anyone who asks me about deepfrying.
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