Deep Fry Batter
Submitted by fighterjane
A light, crispy deep fry batter made with flour, cornstarch, and baking powder. Works for fish, vegetables, and more. No eggs needed, ready in minutes.
YIELD
2 1/2 cupsPREP
15 minCOOK
5 minREADY
20 minEvery good cook needs a go-to fry batter, and this one earns its spot in the rotation.
Flour and cornstarch work together here to create a coating that fries up shatteringly crisp without being heavy or greasy. Baking powder adds lift, so the batter puffs slightly in the hot oil and stays airy.
No eggs, no beer, no fuss. Just mix, dip, and fry.
It works on everything from fish fillets to zucchini rounds to onion rings. Keep this recipe in your back pocket and you’ll never need another.
Pro Tips
- Pat your fish or vegetables completely dry with paper towels before dipping. Moisture underneath the batter causes it to slide right off
- Mix until smooth but don’t overwork it. A few small lumps are fine and actually help create texture
- Drop pieces into the oil one at a time so they don’t stick together before the batter sets
- Serve immediately. Fried food waits for nobody
Ingredients
Directions
Mix all of the ingredients together and blend until there are no lumps. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish or the vegetables with a paper towel and dip into the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once.
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