Fish or Chicken Batter Recipe | CDKitchen.com (2024)

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#27508

Get a light, crispy coating on your fried fish or chicken with this simple batter

serves/makes:

ready in:

under 30 minutes

12 reviews

ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
oil, as needed fry frying

directions

Combine the flour, baking powder, and salt in a bowl and mix well. While stirring, slowly add the milk and water and stir until the batter is smooth.

Heat oil in a deep fryer to 365 degrees F.

Dip fish or chicken pieces (patted dry with paper toweling) into the batter, letting excess drip off.

Fry the food, turning as needed, until browned and cooked through (exact cooking time will vary by what you are frying). Let the cooked food drain on paper toweling then serve hot.

recipe tips

Do not overcrowd the frying pan or fryer so the fish or chicken cooks evenly.

Season the food with salt immediately after frying so it adheres better.

For extra crispy coating, you can double dip the fish or chicken in the batter before frying.

Try adding different spices or seasonings to change the flavor of the batter.

common recipe questions

What is the purpose of baking powder in the batter?

Baking powder helps create a light and airy texture in the batter, resulting in a crispy coating when fried.

Can I use a different type of flour for the batter?

You can use different flours like cornmeal or rice flour for a different texture and flavor.

What type of oil is best for frying?

A neutral oil with a high smoke point, such as vegetable or canola oil, is best for frying to prevent the batter from burning.

How can I make the batter thicker?

Add more flour to thicken the batter, or adjust the amount of milk and water as needed.

Can I add seasonings or herbs to the batter?

You can add seasonings like garlic powder, paprika, or herbs to boost the flavor of the batter.

How can I prevent the batter from becoming too soggy?

Make sure the fish or chicken is patted dry before dipping it into the batter to prevent excess moisture from making the coating soggy. Also make sure the oil is at the proper temperature and maintains that temperature while frying. If the oil is not hot enough it will cause the batter to absorb oil and become greasy.

Can I bake the fish or chicken instead of frying it?

Wet batters such as this do not work well in the oven or an air fryer. It needs to cook fast at high heat (such as cooking in hot oil) or it will slide off the food before it cooks.

Can I freeze the batter for later use?

It is not recommended to freeze the batter as it may separate or lose its texture when thawed.

What else can I use this batter for?

This batter can be used for onion rings, vegetables, or even to make tempura-style dishes for a variety of fried foods.

Can I make the batter ahead of time?

Because the batter contains baking soda it's best used immediately. You can make it an hour or two in advance and refrigerate it, but any longer than that and the effect of the baking soda will be lessened. Let it come to room temperature before using and make sure to stir it well.

nutrition data

17 calories, 0 grams fat, 3 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.

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reviews & comments

Guest Foodie REVIEW:
August 20, 2020

Thank you this batteris awsome it works great😄
Brad REVIEW:
October 9, 2014

HELP! I can't make pan fried chicken to save my life. This batter is wonderful for fish, as at medium high heat the fish gets cooked before the batter burns, which occurs at about 10 minutes. Even at medium low, I can cook the battered chicken for 30 minutes before the batter burns. However, even after 30 minutes the chicken is still raw. What the heck am I doing wrong? TYVM
Brad REVIEW:
September 7, 2014

I like to dip the fish/chicken in plain flour first. That way it gives the batter more surface to cling to & makes a thicker batter for the food. Because this is such a light & tasty batter you need not worry about over coating. Am considering added a little garlic salt or powder. Thank you for this recipe.
Tiffany T REVIEW:
August 12, 2014

Batter is awesome...I would add a bit more flour, an egg, and my house seasonings before dipping. Light, Golden and Crispy!!!!
XsweetsX REVIEW:
July 13, 2013

I've been unable to find a suitable batter recipe that sticks to & holds up to frying. This batter is fantastic! I use it to coat chicken pieces to use for Orange Chicken where the cut pieces are deep fried ( I have no deep fryer & instead use a skillet filled with about 1/2" of cooking oil). It holds up extremely well. It reminds me very much of the type of batter used at restaurants (most specifically the chicken tenders at Chili's). Very tasty! I highly recommend this recipe in place of ANY batter recipe attached to whatever recipe you are using. Just the plain cooked nuggets of chicken are scrumptious! My family has become notorious for trying to sneak pieces while I'm cooking! I plan on continuing to experiment with this batter by trying it out with fish. I've also thought of adding some type of seasoning to the dry mix of ingredients. Possibly Celery Salt? Loads of possibilities.
Guest Foodie REVIEW:
June 28, 2013

Used this for a fish fry out at the lake after catching a bunch of great fish. Excellent batter!
JB REVIEW:
April 30, 2013

This is a nice explanation of coating for chickent and fish/. It deserves a lot of credit mainly because its easy and concise, but still taste good enough to assume complex. A recipe doesnt have to be complicated to be good.
neferua REVIEW:
August 13, 2012

This recipe exceeded my expectations. I honestly thought that this would be bland and thought that I would have to add more seasoning. I refrained from doing that and I'm so glad that I did. I used this batter with fish and I seasoned the fish with salt only. This batter was extremely good. In my opinion, better than Long John's Silver!!!! This is simple and just perfect!!!!
Nicole REVIEW:
January 23, 2011

best chicken batter ever!
Raggs REVIEW:
February 8, 2008

Excellent batter. Pan fried fish approx. 5 minutes each side in about 1/2 inch vegetable oil. Nice golden brown color and nice crisp texture. As good if not better than any batter fried food I have made or tried anywhere else.
palacequeen REVIEW:
August 31, 2006

This is the best fish batter I have ever made. I like how my fish came out. Very crunchy and good.
kactus REVIEW:
June 22, 2005

Great batter recipe for any meat just like chinese food deep fried chicken balls.

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