Excellent Batter for Fried Fish

By Addie

MY NOTES - This batter was FANTASTIC with fresh grouper (or
any good white fish!) Jack LOVED it! This batter was so light and crispy! I cut the grouper into "fingers" so it would cook quickly. The batter turns a light golden brown. For the liquid, I used some leftover potato-carrot water. Best batter I've ever found! However, DO NOT USE BASKET IN FRYER - Fish will stick to it horribly!

Ingredients

• 1 cups flour
• 3/4 cups cornstarch
• 2 tablespoons vegetable oil
• 1 cup water, or more if needed to make a thin batter
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 egg

Preparation

Step 1

Mix flour and cornstarch with baking powder and salt.

Beat egg and add water; add to flour mixture and mix well, until smooth. Add as much water as it takes to get a thinnish batter, beating until smooth.

Deep-fry at 375 degrees until batter is a light crispy brown.

This makes a delicious golden brown crust.
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NOTE:
Unused portion can be frozen for future use.
Just defrost, whip it up, and it's like fresh batter.

Use a good thick white fish. It can be used to make fish nuggets too!