Fish Chicken Batter
Crispy, golden perfection awaits with this Fish Chicken Batter recipe—your go-to for a flawless fried coating that works beautifully on both tender fish fillets and juicy chicken strips. Crafted with a blend of all-purpose flour, cornstarch, and a pinch of baking powder, this batter gets its light, airy texture from the star ingredient: cold sparkling water. A medley of spices, including garlic powder, onion powder, and paprika, ensures every bite bursts with flavor. Quick to prepare in just 10 minutes, this recipe delivers irresistibly crunchy results after a swift fry in hot oil. Perfect for weeknight dinners or party platters, serve these crispy delights fresh out of the fryer with your favorite dipping sauces or alongside a zesty coleslaw. Whether you're craving flaky fish or tender chicken with a satisfying crunch, this versatile batter has you covered!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- 1 cup cold sparkling water
- 1 large egg
- 1 pound fish fillets or chicken strips
- 4 cups vegetable oil
Instructions
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
In a separate small bowl, gently whisk the egg until it is slightly beaten.
Add the cold sparkling water and the beaten egg to the dry ingredients. Mix gently until the batter forms. Be careful not to overmix; lumps are okay and will help create a light, airy texture.
Pat the fish fillets or chicken strips dry with paper towels to ensure the batter adheres properly.
In a deep, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent oil temperature.
Dip each piece of fish or chicken into the batter, ensuring it is fully coated. Let any excess batter drip off gently.
Carefully lower the battered fish or chicken into the hot oil. Fry in small batches to avoid overcrowding, which can lower the oil's temperature.
Fry the pieces for 3-5 minutes, or until golden brown and cooked through. Fish should flake easily with a fork, and chicken should reach an internal temperature of 165°F (75°C).
Remove the fried pieces with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Serve immediately with your favorite dipping sauces and sides.
Nutrition Facts
Calories |
8780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 899.9 g | 1154% | |
| Saturated Fat | 133.1 g | 665% | |
| Polyunsaturated Fat | 539.6 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 3198 mg | 139% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 0.5 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 52.4 mcg | 262% | |
| Calcium | 148 mg | 11% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1626 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
