Super Crispy Batter that Stays Crispy

Crispy Batter that Stays Crispy (for a long time)

Course: How To
Cuisine: Suitable for any cuisines
Prep Time: 15 minutes
Cook Time: 10 minutes
Rest after first frying: 10 minutes
Total Time: 25 minutes
Servings: 1 lb worth of food
Author: Marvellina
Crispy Batter that Stays Crispy-Super simple recipe to get a crispy batter that stays crispy for a long time. All the tips you need to know. A gluten-free version of the batter is included.
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  • Cooking oil for deep-frying

Regular batter:

Gluten-free batter:


Prepare the batter only when you are ready to fry (applicable to both regular and gluten-free batter):

  • Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
  • Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 300 F. It helps if you have deep-fryer thermometer if not, you can sprinkle a bit of flour on the oil. If nothing happens, the oil is not ready, if the flour got burn straight away, it's too hot. If it sizzles steadily, it's ready
  • Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it

First frying:

  • Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
  • Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is

Second frying:

  • Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 350 F. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further

Keep them warm:

  • Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all


  1. This batter recipe is good for seafood like fish, shrimp, hush puppies, tofu. You can also add spices or seasonings to it if you wish
  2. Make sure the fish or shrimp are patted dry on both sides. This is important so you won't end up with soggy fried fish or shrimp
  3. If using tofu, make sure to press the tofu with a heavy object to make sure you get the moisture out. You'll be surprised by how much water in a tofu. Extra firm is best in this case as less moisture