Ingredients for Fish Chicken Batter
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- Not used in this recipe
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups ice water
- 1 large egg
- 4 cups vegetable oil (for frying)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fish Chicken Batter? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fish Chicken Batter
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, salt, and baking powder until evenly combined.
- Gradually whisk in the ice water, a little at a time, until a smooth batter forms. Don't overmix; a few lumps are okay.
- Add the eggs and gently whisk until just combined.
- Let the batter rest for at least 15 minutes in the refrigerator to allow the gluten to relax and create a crispier batter.
- Heat your cooking oil to 350°F (175°C).
- Dip your fish, chicken, or other protein into the batter, ensuring it's fully coated.
- Carefully place the battered items into the hot oil, ensuring not to overcrowd the pan.
- Fry for 3-5 minutes per side, or until golden brown and cooked through. Use a thermometer to ensure internal temperature reaches at least 165°F (74°C).
- Remove from the oil and place on a wire rack to drain excess oil.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
0g
Fat
2g
Carbs
8g