Instructions
1) Heat the oil
- Heat oil to 180°C / 350°F in a deep pot.
- Keep temperature steady for best crunch.
2) Prep the protein
- Pat fish/chicken very dry.
- Lightly dust in plain flour. Shake off excess.
3) Make the batter (last minute)
- Whisk flour, cornstarch, baking powder, baking soda, salt, sugar, paprika.
- Pour in ice-cold club soda and whisk briefly.
Batter should be thin, like pancake batter.
4) Dip & fry
- Dip floured pieces into batter.
- Let excess drip for 2 seconds.
- Carefully lower into oil.
- Fry 3–5 minutes until deep golden and crisp.
- Do not overcrowd the pot.
5) Drain
- Remove to a rack (not paper towels) to keep crisp.
Best Fish Choices
- Cod
- Pollock
- Haddock
- Tilapia (budget option)
For Chicken
- Use tenders or thin strips
- Fry 4–6 minutes until fully cooked
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