Fried Recipe

Choose and prepare main item

Select your protein or vegetables (about 1 lb). If using chicken, trim and cut into 1- to 1½-inch strips or bite-size pieces. If using fish, pat dry and cut into similar-size pieces. For vegetables, trim and cut into uniform pieces so they cook evenly.

Pat the pieces dry with paper towels. Dry pieces help the batter adhere and reduce oil splatter.

Optional: Lightly season protein or vegetables with 1 tablespoon soy sauce or 1/4 tsp salt and 1/4 tsp black pepper. Let sit 10–15 minutes while you make the batter.

Make the dry mix

In a mixing bowl, whisk together 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp paprika until evenly combined.

Make the batter

In a separate bowl, lightly beat 1 large egg. Add 1 cup cold sparkling water to the egg and stir to combine. Gradually whisk the wet mixture into the dry mix until just combined. The batter should be slightly lumpy and fairly thin—thin enough to coat but thick enough to cling. If you want extra crispness, set out 1 cup panko breadcrumbs in a shallow dish for dredging after battering.

Keep the batter cold (set bowl over another bowl with ice or place in refrigerator) until ready to use. Cold batter gives a lighter, crisper crust.

Heat the oil

Pour about 3–4 cups neutral oil into a deep, heavy-bottomed pot or deep fryer (oil should be 2–3 inches deep). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—the batter should sizzle immediately and float.

Coat and fry in batches

Working in small batches (to avoid crowding and temperature drop), dredge pieces first in a light dusting of flour if desired (this helps the batter stick). Then dip each piece into the cold batter, letting excess drip off, and optionally press into panko for an extra-crispy finish. Carefully lower into the hot oil with tongs or a slotted spoon.

Fry proteins 3–6 minutes, depending on size and type: fish pieces 2–4 minutes until golden and cooked through; chicken pieces 4–6 minutes until internal temperature reaches 165°F/74°C; vegetables 2–4 minutes until crisp-tender and golden. Turn pieces as necessary for even browning.

Remove fried pieces with a slotted spoon to a wire rack set over a baking sheet or to paper towels to drain. Season immediately with a light sprinkle of salt if desired. Repeat until all pieces are fried.

If frying multiple batches, keep finished pieces warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish remaining batches (do not stack pieces or they will steam and lose crispness).

Squeeze fresh lemon wedges over the fried pieces, sprinkle chopped parsley, and serve immediately with dipping sauces such as soy-based sauce, tartar sauce, or spicy mayo.