When ready to use, add the cold water (or soda water) to the dry mixture gradually, stirring gently to avoid overmixing.
If using an egg, beat it first and incorporate it into the liquid before adding it to the dry ingredients.
Mix until the batter is smooth but still slightly lumpy—this helps create air pockets during frying for added crunch.
Step 3: Coat Your Ingredients
Dip your chosen food item (e.g., chicken strips, fish fillets, zucchini slices) into the batter, ensuring it’s fully coated.
For extra crispiness, let excess batter drip off or lightly shake off excess before frying.
Step 4: Fry to Perfection
Heat oil in a deep skillet or fryer to 350°F–375°F (175°C–190°C). Use enough oil to submerge the food completely.
Carefully place the battered items into the hot oil, working in batches to avoid overcrowding.
Fry until golden brown and crispy, usually 3–5 minutes depending on the size and type of food.
Remove with a slotted spoon and drain on paper towels to absorb excess oil.
Step 5: Serve and Enjoy!
Sprinkle with additional seasoning if desired (like lemon juice for fish or chili powder for spicy fries).
Serve immediately with your favorite dipping sauces, such as tartar sauce, ketchup, or aioli.
Tips for Success
To ensure your Crispy Batter Mix turns out perfectly every time, here are some helpful tips:
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a good soup!!! This is called Creamy Cajun Chicken & it tastes as good as it smells in the crockpot!!!
I always soak store-bought chicken in salted water. I didn’t know about this earlier.
