Instructions
1. Make the Batter
In a large bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, salt, paprika, pepper, and garlic powder.
In a separate medium bowl, lightly beat the egg. Then, whisk in the cold club soda and milk.
Important: Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir until the batter is just combined and smooth. A few small lumps are okay; do not overmix.
Let the batter rest for 10-15 minutes. This allows the leavening agents to activate, which is essential for a light texture.
2. Heat the Oil
While the batter rests, pour oil into a deep fryer, Dutch oven, or heavy-bottomed pot to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Using a cooking thermometer is highly recommended to maintain the correct temperature.
3. Coat and Fry
Pat your chosen food (fish fillets, shrimp, onion rings, etc.) completely dry with paper towels. This helps the batter stick.
Dip one piece at a time into the batter, allowing any excess to drip back into the bowl.
Carefully lower the battered food into the hot oil. Fry in small batches to avoid overcrowding, which causes the oil temperature to drop.
Fry for 3-5 minutes, turning occasionally, until the coating is a deep golden brown and crispy.
Use a slotted spoon or spider strainer to transfer the fried food to a wire rack set over a baking sheet or a plate lined with paper towels to drain.
4. Serve
Serve immediately while hot and crispy for the best experience. Enjoy with tartar sauce, lemon wedges, or your favorite dipping sauces.
Tips for Success
Cold Club Soda: Using cold club soda helps create more bubbles, leading to a lighter batter.
Oil Temperature: Maintaining the oil at 350°F is crucial. If the oil is too cool, the food will be greasy; if it’s too hot, the outside will burn before the inside is cooked.
Don’t Overmix: Overmixing the batter can develop gluten in the flour, resulting in a tougher, less crispy coating. Mix just until the ingredients are combined.
ADVERTISEMENT
