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This easy all purpose frying batter is light, crispy, and perfect for deep frying shrimp, chicken, fish, squid, tofu, or vegetables. Made with simple pantry ingredients, it coats evenly and fries up golden every time.
Easy And Crispy Frying Batter
I’ve developed this all purpose frying batter over time, and it now makes it easy to create the crispiest fried coatings while keeping whatever’s inside tender. Whether it’s shrimp, squid, chicken, tofu, or vegetables, this crispy batter recipe gives a golden, airy crunch that sticks beautifully without feeling heavy.
I recently shared a reel of this recipe on Facebook, and it’s hit over 1 million views! Many of you left comments asking questions or suggesting alternatives, like using beer batter or just plain water and flour. I wanted to make a post to explain how this batter is different from the usual options and why you should give my version a try as well. Once you try my easy and crispy frying batter, you’ll love how it turns everyday proteins and veggies into golden, crunchy fried dishes that will keep you coming back for more.
Comparing Frying Batters: What Sets This One Apart
Not all batters are created equal, and the difference really shows once you start frying.
- Beer batter: Adds flavor and a bit of lift from carbonation, but it often creates a heavier, more fragile coating that can fall off easily.
- Flour-and-water batter: Quick and simple, but it tends to stick unevenly, feels dense, and doesn’t give that light, airy crunch you want.
My easy and crispy frying batter focuses on creating a golden, airy crunch that stays light while keeping whatever’s inside tender.
- Unseasoned batter: I keep the batter lightly seasoned with just a pinch of salt so the natural flavors shine, then add a finishing touch with a sprinkle of salt, a squeeze of lemon, fresh herbs, or your favorite dipping sauce. This keeps the coating delicate while still giving maximum crispiness.
- Ingredient combination: Flour and cornstarch provide structure and crispiness, baking soda adds a gentle puff, and egg white binds everything without adding weight. I don’t beat the egg whites. Leaving them unwhipped is enough to bind the batter while keeping it stable and perfectly crisp. Beating them would add volume, but it can make the batter more delicate and less stable, which could reduce crispiness. This also makes the recipe foolproof.
Once you try it, you’ll notice the difference immediately: a crisp exterior that doesn’t overwhelm what’s inside, giving every bite the perfect balance of texture and flavor.
Ingredients You’ll Need
- All purpose flour
- Cornstarch
- Baking soda
Check out the recipe card at the bottom for all the ingredient details.
Pro Tip #1: Why I Use All Purpose Flour
All purpose flour gives the batter structure so it clings nicely to whatever you’re frying. It forms the base for a coating that’s sturdy but still light when combined with the other ingredients.
Pro Tip #2: Why I Add Cornstarch
Cornstarch is my secret for crispiness. It keeps the coating light and airy, giving that delicate crunch you want without weighing down the protein or veggies. I don’t recommend swapping it with potato starch, which can clump a bit if not mixed well.
Pro Tip #3: Don’t Use Baking Powder
Make sure to use baking soda for this batter. Baking powder behaves differently in frying. It reacts more slowly, which can make the coating heavier and less crisp.
Pro Tip #4: Why I Use Egg White
Egg white binds the batter without adding extra weight. Using whole eggs can make the coating denser, which weighs down the protein or veggies and reduces that perfect crisp.
Pro Tip #5: Why I Use Room Temperature Water
Some recipes call for cold water, but it can make the batter trickier to mix and the coating less consistent. Room temperature water keeps this recipe foolproof while still giving a beautifully crisp result.
Pro Tip #6: Why I Sometimes Add Oil
A little neutral oil, like vegetable or canola oil, in the batter helps give the coating a beautiful golden sheen. It’s optional, but I like the visual touch it adds to the fried pieces.
How To Make All Purpose Frying Batter
Grab a bowl and mix all the ingredients together until the batter is smooth and lump-free.
That’s it! Your batter is ready. Just dip your favorite protein or veggies and get frying.
Pro Tip: Make sure to pat your protein or veggies dry first. This helps the batter stick better and gives a crispier coating every time.
Ways To Use This Batter
- Shrimp: Peel and devein the shrimp, then pat them dry. Or, you can just devein and leave the shell and head on, just like in my Salt and Pepper Shrimp recipe. The batter clings perfectly, creating a light, airy coating that fries golden without making the shrimp rubbery.
- Squid: Clean and slice into rings or strips, then pat dry. The batter fries quickly to a golden crisp while keeping the inside tender, preventing it from turning rubbery. Try it just like in my Salt and Pepper Squid recipe.
- Chicken: Slice into cutlets, nuggets, or wings, and pat dry. The batter stays crisp while keeping the chicken juicy inside.
- Tofu: Use firm or extra-firm tofu, press out excess water, and cut into cubes or strips. The batter gives a delicate crunch that holds up well for stir-fries or snack plates.
- Vegetables: Slice zucchini, mushrooms, bell peppers, or sweet potatoes into uniform pieces and pat dry. The thin, even coating crisps without becoming heavy, so the veggies stay tender.
Frequently Asked Questions
This recipe works best with all purpose flour. You can try a 1-to-1 gluten-free flour blend, but the coating might be less crispy. Keep the cornstarch in the mix to help it stay light.
You can, but I recommend keeping the batter mostly unseasoned so the natural flavors of the food shine.
Yes. You can mix the batter a few hours ahead and keep it in the fridge. Give it a quick whisk before using. It’s best used soon after mixing because the baking soda starts reacting over time.
The oil should be around 350–375°F (175–190°C). Test it by dropping in a small bit of batter. It should sizzle and float right away. Too cool and the food will get greasy. Too hot and the outside cooks too fast while the inside stays raw.
No. The baking soda starts reacting once mixed, which changes the texture and can make the coating less crispy. It’s best to make just what you need for each batch. Also, avoid storing it if it has come into contact with raw protein, as this can pose a food safety risk.
This recipe yields 1½ cups and contains 489 calories.
Other Homemade Recipes You Might Like
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
All Purpose Frying Batter
Ingredients
- ½ cup all purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking soda
- 1 egg white
- ½ cup water
- 1 tablespoon oil, optional
- 1 pinch salt
Instructions
- Mix all the ingredients in a bowl until smooth and well combined.
- The batter is now ready to use for deep frying your protein of choice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
