Crispy Seafood or Chicken Batter
This Crispy Seafood or Chicken Batter creates a light, puffy crust that hugs shrimp, cod, haddock, or chicken, resulting in a deliciously crunchy comfort food.
Servings: 4 servings
Equipment
- Mixing Bowl
- Deep Pan or Fryer
- Tongs
Ingredients
Dry Ingredients
- 1 cup all-purpose flour sifted if preferred
- 1 cup cornstarch measured and leveled
- 2 teaspoons baking powder for lift
- 1 teaspoon salt or to taste
- 1 teaspoon sugar to balance flavors
- 1/4 teaspoon baking soda helps crisping
- 1/4 teaspoon onion powder for savory depth
- 1/4 teaspoon garlic powder for subtle aroma
Wet Ingredients
- 1 cup club soda cold — keep this chilled until use
Protein
- 1-2 pounds seafood or chicken suggestions: shrimp, cod, haddock, or chicken breast strips
Oil for Frying
- as needed neutral oil like vegetable, canola, or peanut, enough for deep or shallow frying at 350°F / 175°C
Instructions
- In a large mixing bowl, combine flour, cornstarch, baking powder, salt, sugar, baking soda, onion powder, and garlic powder. Whisk together to blend well so there are no lumps.
- Slowly add the cold club soda to the dry ingredients while continuously whisking. Pour in a steady stream and whisk until you have a smooth batter that’s slightly thick but still pourable.
- Let the batter sit for a few minutes to thicken slightly.
- Prepare your seafood or chicken: pat pieces dry with paper towels to help the batter adhere. Dip your choice of seafood or chicken into the batter, ensuring each piece is well coated.
- Heat oil in a deep pan or fryer to 350°F (175°C). Fry the coated pieces in hot oil until golden brown and crispy, usually about 3–4 minutes per side for fillets or until shrimp turn opaque and chicken reaches 165°F internal temperature.
- Drain on paper towels or a wire rack and serve hot with lemon wedges and your favorite dipping sauce.
Notes
Keep the club soda cold for a light and crisp batter. Dry the protein well to ensure batter adhesion. Maintain oil temperature at 350°F (175°C) for best results.