Light Batter for Fried Fish Onion Rings or Veggies
Crisp, golden perfection is just minutes away with this versatile recipe for a light batter, ideal for fried fish, onion rings, or your favorite vegetables. Crafted with a delicate blend of all-purpose flour, cornstarch, and baking powder, this batter gains its airy texture and irresistible crunch from the addition of cold sparkling water. The result? An effortlessly crisp coating that won’t overpower the natural flavors of your ingredients. Perfect for deep frying, this recipe ensures flawless results with every batch, whether you’re creating crispy fish fillets, indulgently crispy onion rings, or tempura-style veggies. Easy to whip up in just 10 minutes, this batter is your secret to restaurant-quality fried delights at home. Serve hot and fresh with dipping sauces or a squeeze of lemon to elevate every bite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup sparkling water (very cold)
- 4 cups vegetable oil (for frying)
- 1 pound fish fillets, onion rings, or vegetables
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
Gradually pour in the cold sparkling water while whisking continuously until you have a smooth, lump-free batter. The batter should have a consistency similar to pancake batter. Place the bowl in the refrigerator to keep it cold while prepping other ingredients.
Heat the vegetable oil in a deep skillet, Dutch oven, or fryer to 350°F (175°C). Use a kitchen thermometer to monitor the temperature for consistent frying.
Pat dry the fish fillets, onion rings, or vegetables with paper towels to remove excess moisture. This will help the batter adhere better.
Prepare your frying station: Set up a wire rack lined with paper towels nearby for draining the fried items.
Once the oil has reached the proper temperature, dip one piece of fish or a vegetable slice into the chilled batter, letting the excess batter drip off.
Carefully place the battered item into the hot oil. Fry in small batches to prevent overcrowding, which can lower the oil temperature.
Cook for 3-5 minutes, turning occasionally, until the coating is golden brown and crisp.
Use a slotted spoon or tongs to remove the fried items. Place them on the prepared wire rack to drain any excess oil.
Repeat the frying process with the remaining pieces, ensuring the oil temperature is maintained for consistent results.
Serve immediately with your favorite dipping sauces, lemon wedges, or accompaniments.
Nutrition Facts
Calories |
9545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1001.6 g | 1284% | |
| Saturated Fat | 146.7 g | 733% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 0.3 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 51.0 mcg | 255% | |
| Calcium | 107 mg | 8% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1490 mg | 32% | |
*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.
