Chicken / Crispy Fish / Prawns / Paneer / Vegetables Recipe

Prepare proteins/veg

Pat chicken, fish, prawns, paneer or vegetables dry with paper towels. Cut chicken into 2–3 cm strips or bite-size pieces; cut fish into similar-sized pieces; peel and devein prawns; cut paneer into 2 cm cubes; trim vegetables into bite-size pieces.

In separate bowls or a single large bowl (if cooking one type at a time), combine soy sauce, ginger-garlic paste, lemon juice, salt, black pepper, turmeric (where using), red chili powder and 1 tablespoon cornstarch. For paneer and vegetables use soy sauce optionally and reduce salt. Toss the chosen protein or vegetables in the marinade until coated. Let rest 10–20 minutes in the refrigerator (chicken/fish can marinate up to 30 minutes; paneer/veg only 10–15).

Place bread crumbs and 1/4 cup cornflour in a shallow plate for dry dredge; set aside.

In a bowl whisk together all-purpose flour, cornstarch, rice flour, baking powder, salt, garlic powder, onion powder, pepper and chili powder until evenly combined.

Lightly beat 1 egg (if using). Gradually whisk in cold sparkling water to the dry mix until you have a smooth, slightly thick batter that coats the back of a spoon. Do not overmix — a few small lumps are fine. If batter is too thick, add a splash more sparkling water (1–2 tbsp). Keep batter cold — place bowl over another bowl with ice if you plan to fry in batches.

Working one piece at a time, dust the marinated item lightly in the extra cornflour/bread crumb mix (this helps the wet batter adhere).

Dip the floured piece into the batter, letting excess drip off for a second.

Roll or press the battered piece into the breadcrumbs/panko so it is evenly coated. For a crispier flake, use panko and press lightly to adhere but avoid compressing the crumbs completely.

Pour oil into a deep, heavy-bottomed pan or wok to a depth of about 2–3 inches (enough for deep frying) and heat to 175–180°C (350–356°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Fry in batches: gently lower 6–8 small pieces at a time (do not overcrowd) depending on pan size. Maintain oil temperature between 170–180°C. Fry chicken pieces for 4–6 minutes until golden brown and cooked through (internal temp 74°C for chicken). Fry fish pieces for 3–5 minutes depending on thickness until golden and cooked through. Fry prawns for 2–3 minutes until pink and cooked. Fry paneer and vegetables for 2–3 minutes until crisp and golden but not overcooked.

Use a slotted spoon to remove fried pieces to a wire rack or paper towel-lined tray to drain. If cooking multiple types, keep cooked items warm in a low oven (90–100°C) while finishing remaining batches.

Taste and season lightly with a sprinkle of salt immediately after frying if needed. Toss with chopped fresh coriander if desired.

Serve hot with lemon wedges and sauces (sweet chili, tartar, or mayonnaise) on the side. Provide napkins — these are best eaten immediately for maximum crispness.