This is my go-to batter recipe. Super simple and egg-free, it often gets rolled out on a Friday night for home-style fish and chips with maybe potato scallops for extra fried goodness. Not just for fish, this versatile batter recipe can be used on vegetables (both onion rings and eggplant slices) and even chicken tenderloins and I’ve even tried it with deep fried Mars Bars!
How to make this foolproof batter recipe: key tips
When making a pancake batter you allow time for it to chill and rest in the fridge; however, with this batter you want to quickly mix and get your food in the hot oil ASAP. For as soon as the wet and dry mixtures combine, bubbles start forming and we want to seal them by trapping them in the oil. This makes your food extra crunchy.
Key ingredients in our favourite batter recipe
The most important ingredients in our crispy batter recipe are the milk and baking powder as this combination not only makes the batter crispy, but it also helps the batter brown. If you wanted you could just use self raising flour as it is basically just a combination of flour and baking powder.
Batters are a glorious way of adding texture to food as well as protecting it from overcooking. Prawns stay tender and vegetables crisp when trapped in this tempura batter, and separating the eggs is the secret to making these broccoli fritters light and crispy. Breadcrumbs are also a great way of preventing squid from becoming chewy as in this classic calamari recipe.
Additional recipe notes by the Australia’s Best Recipes team.
Ingredients
- 1 cup plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup water
Method
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Step 1Mix flour, baking powder and salt together.
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Step 2Add milk and water slowly, then beat until batter is smooth.
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Step 3Dip fish or chicken into batter, allow excess to drip off.
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Step 4Deep fry until golden brown.
Equipment
- 1 deep fryer
Recipe Notes
What temperature should my oil be?
It’s important to check if your oil is hot enough. If you don’t have an oil thermometer, just throw a small cube of bread into the oil and start counting. If it becomes golden in 20 seconds, that means it’s at 170°C which ideal for frying.
What’s the best way to dip my items in the batter?
The biggest tip when it comes to preparing food for dipping in batter is to ensure that the items are as dry as possible. This ensures that the batter has the best chance at sticking. You may like to cover the food in a light layer of flour first - but this is optional. Once you’re food is ready for dipping, you want to dip it in the batter completely, take it out, and then hold if for a moment to let it drip. Then, pop it straight into the oil.
What else can I use this batter for?
This batter is a great all-rounder. Use it with seafood; fish, prawns and calamari rings, or with chicken (try stirring Cajun spice into the batter and using it with chicken tenderloins). It also works well with vegetables such as sliced potato, eggplant or onion rings. Fruit like bananas and pineapple work and treat and it's perfect for deep-fried mars bars!
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