Fish Chicken Batter

Crispy, golden perfection awaits with this Fish Chicken Batter recipe—your go-to for a flawless fried coating that works beautifully on both tender fish fillets and juicy chicken strips. Crafted with a blend of all-purpose flour, cornstarch, and a pinch of baking powder, this batter gets its light, airy texture from the star ingredient: cold sparkling water. A medley of spices, including garlic powder, onion powder, and paprika, ensures every bite bursts with flavor. Quick to prepare in just 10 minutes, this recipe delivers irresistibly crunchy results after a swift fry in hot oil. Perfect for weeknight dinners or party platters, serve these crispy delights fresh out of the fryer with your favorite dipping sauces or alongside a zesty coleslaw. Whether you're craving flaky fish or tender chicken with a satisfying crunch, this versatile batter has you covered!

Nutriscore Rating: 56/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 0.5 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon paprika
• 1 cup cold sparkling water
• 1 large egg
• 1 pound fish fillets or chicken strips
• 4 cups vegetable oil

Directions

Step 1

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.

Step 2

In a separate small bowl, gently whisk the egg until it is slightly beaten.

Step 3

Add the cold sparkling water and the beaten egg to the dry ingredients. Mix gently until the batter forms. Be careful not to overmix; lumps are okay and will help create a light, airy texture.

Step 4

Pat the fish fillets or chicken strips dry with paper towels to ensure the batter adheres properly.

Step 5

In a deep, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent oil temperature.

Step 6

Dip each piece of fish or chicken into the batter, ensuring it is fully coated. Let any excess batter drip off gently.

Step 7

Carefully lower the battered fish or chicken into the hot oil. Fry in small batches to avoid overcrowding, which can lower the oil's temperature.

Step 8

Fry the pieces for 3-5 minutes, or until golden brown and cooked through. Fish should flake easily with a fork, and chicken should reach an internal temperature of 165°F (75°C).

Step 9

Remove the fried pieces with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

Step 10

Serve immediately with your favorite dipping sauces and sides.

Nutrition Facts

Serving size	1809.8 grams (1809.8g)

Amount per serving	% Daily Value*
Calories	8780

Total Fat 899.90g	1154%
Saturated Fat 133.10g	665%
Polyunsaturated Fat 539.60g
Cholesterol 537mg	179%
Sodium 3198mg	139%
Total Carbohydrate 126.80g	46%
Dietary Fiber 4.60g	16%
Total Sugars 0.50g
Protein 119.50g	239%

Vitamin D 2095IU	10475%
Calcium 148mg	11%
Iron 10mg	53%
Potassium 1626mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 89.2%

Protein: 5.3%

Carbs: 5.6%