I made this batter for fish, turned out really good, nice and crunchy. I did not deep fry the fish, I shallow fried and was surprised the batter stayed on the fish.
In the early 1950’s, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
This batter was excellent! A must-try the next time you want something fried with a very crisp, not too thick coating. Excellent taste as well. I did some chicken tenders, then some fresh flounder fillets, then some shrimp. It was all incredible! Next time I will make some hush puppies, and it will be just like eating at the restaurant!
Ingredients:
Batter:
1 1/2 cups flour
4 tablespoons cornstarch
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 1/2 cups hot water
You’ll also need chicken or fish
Directions:
In a mixing bowl sift together the dry ingredients. Add the water and mix well. Completely coat the chicken or fish fillets with the batter and fry until golden brown
From: tomatohero
