Gradually combine the wet ingredients with the dry ones, stirring until smooth.
Let the batter rest for 10-15 minutes to activate the leavening agents.
Heat the Oil: Preheat a deep fryer or a large skillet with oil to 350°F (175°C).
Maintaining this temperature ensures the batter cooks evenly and absorbs minimal oil.
Coat and Fry: Dip your seafood or vegetables into the batter, ensuring an even coating.
Gently place them into the hot oil.
Fry in small batches to avoid overcrowding, flipping occasionally until golden brown and crispy, about 3-5 minutes per side.
Drain on paper towels before serving.
Tips
Achieving the Perfect Texture: Make sure the oil is hot enough before frying; cold oil can make the batter greasy.
Additionally, using club soda chilled helps enhance the batter’s crispiness.
Proper Storage: Leftover batter can be stored in an airtight container in the refrigerator for up to 24 hours. Stir before reuse to maintain consistency.
