Ingredients
3/4 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cold water (or club soda for extra crispiness)
Instructions
In a mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt until well combined.
Slowly pour in the cold water while whisking continuously until you get a smooth, lump-free batter. The consistency should be slightly thin but able to coat the back of a spoon.
Let the batter rest for about 5 minutes while you prepare your fish or chicken.
Heat oil in a deep pan or fryer to 175–180°C (350°F).
Dip your fish fillets (like cod or pollock) or chicken pieces into the batter, letting excess drip off.
Carefully place into hot oil and fry for 3–5 minutes, or until golden brown and crispy.
Remove and place on paper towels to drain excess oil.
Method
The cornstarch and baking soda create that signature light, airy crunch. Using cold liquid helps the batter puff up quickly when it hits the hot oil, giving you that classic crispy coating.
Tips
Use ice-cold water or club soda for the crispiest texture
Do not overmix the batter or it can become dense
Fry in small batches to keep oil temperature steady
Serve immediately for best crunch
Optional add-ons
Add a pinch of paprika or garlic powder for extra flavor
Try replacing water with sparkling water for an even lighter batter
This batter works perfectly for fish, shrimp, chicken, and even onion rings—super crispy on the outside and tender inside, just like the classic fast-food style.