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–+ servings

Copy Cat Batter

This Batter recipe is a crispy classic — light and airy with the perfect crunch. Ideal for fish, chicken, or shrimp.
Difficulty: Easy
Course Dinner
Cuisine American
Keyword Chicken, Seafood
Method Stove Top
Prep Time 15 minutes
Cook Time 10 minutes
Servings 16

Equipment

  • 1 Lg. Pot or Deep Fryer
  • 1 Lg. Mixing Bowl
  • Whisk
  • Tongs
  • Wire Rack

INGREDIENTS 

  • 1 cup AP Flour
  • ¼ cup Cornstarch
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 tsp. Sugar
  • 1 tsp. Salt
  • ¼ tsp. Paprika - optional for color
  • ¼ tsp. Garlic Powder - optional for flavor
  • 1 cup cold Club Soda
  • 1 Lg. Egg - lightly beaten
  • Oil for frying - Vegetable or Canola

INSTRUCTIONS

  • Pour about 2 to 3 inches of Oil into a heavy pot or deep fryer. Heat to 350°F.
  • In a large Bowl, whisk together Flour, Cornstarch, Baking Powder, Baking Soda, Sugar, Salt, Paprika, and Garlic Powder.
  • Whisk in the cold Club Soda and Egg just until smooth. The batter should similar to pancake batter. Don’t overmix. A few lumps are OK.
  • Pat fish or chicken dry with paper towels. Lightly dust with Flour before dipping into the batter to help batter to stick.
  • Dip each piece into the batter, let excess drip off. Slowly lower into the hot Oil. Fry until golden brown and crispy. (3 to 5 minutes)
  • Turn once halfway through for even cooking.
  • Remove with tongs and place on a wire rack to drain.
  • Serve immediately.

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