Crispy Fry Batter

Prep Time
Cook Time
1h 10m
Ready In

"This is one of the best fry batters I have ever used, I think it's the beaten egg whites that has everything come out light and fluffy. Great on shrimp, chicken fish, veggies about anything you want to see coming out of the pan light, crispy and golden brown. Batter needs to be prepared an hour before using - so worth the wait!"

Original is 1 serving


  • Serving Size: 1 (400 g)
  • Calories 620.8
  • Total Fat - 25.1 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 416.6 mg
  • Sodium - 1331 mg
  • Total Carbohydrate - 72.3 g
  • Dietary Fiber - 2.5 g
  • Sugars - 0.7 g
  • Protein - 23.8 g
  • Calcium - 83 mg
  • Iron - 3.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In mixing bowl beat 2 egg yolks and 1/2 teaspoon salt.

Step 2

Add 3/4 cup lukewarm water and 1 tablespoon oil, mix.

Step 3

Gradually add 3/4 cup flour until smooth, set aside for at least one hour.

Step 4

Just before using beat the egg whites to soft peaks and fold into the batter, batter ready to use.

Step 5

Cook time is wait time.


No special items needed.

13 Reviews


This batter is perfect for shrimp or any other seafood or fish for that matter! Not a better recipe around in my book! Next time trying it with catfish.


review by:
(9 Dec 2020)


Wow what a great batter!! This is easy to make and fantastic on shrimp, chicken and fish. Instantly a favorite here!


review by:
(9 Jul 2020)

Ellie Eats

This batter is perferct for shrimp! The shrimp were tender and the batter was second to none! I really liked making this. It felt like a lab experiment to see if the shrimp would puff up, and they did! Best thing is how good they tasted, and in one word, deeeeeee-licious!


review by:
(5 Dec 2019)


Batter is fabulous! Just like magic, Chicken Fingers Chinese style. Yummy!


review by:
(4 Aug 2019)


Just like the batter they use for chicken fingers in Chinese restaurants, and we loved using it to coat and deep fry some jumbo shrimp. Deliciousness in every single one!


(25 Jul 2019)


Used this batter from a post from Lindasbusykitchen's suggestion for Chinese Chicken Fingers and Shrimp. This batter puffs up to make a soft on the inside and crunchy on the outside coating that is excellent! I will use this batter for fried lobster and crab too!


review by:
(8 Mar 2019)

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