As a former professional chef, this is the one I use all the time for battering fish, chicken, shrimp, or pretty much anything. You buy the ingredients (if you don't already have them in your pantry) and you make it yourself, none of this store bought just add water stuff.
3/4 cup all purpose flour
2 tablespoons corn starch
1/2 tablespoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
Step 1
Mix the dry ingredients together.
Step 2
Add water and stir to combine.
Step 3
This is a thick batter.
Step 4
Coat fish fillets completely.
Step 5
Deep fry until golden brown.
Along with any seasonings you wish, Stir 3/4 cup flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt together in a large bowl. Whisk in 1 cup of water until smooth. Use immediately.
***You can sub the water for beer***
Double or triple the recipe depending on how much you intend to cook. I personally just use Canola oil. Make sure it's good and hot.
I season the flour I dredge the fish in as well as the fish itself so that those flavors are locked in when I put it into the batter then into the oil. Season according to your tastes. I sometimes will marinate the fish in a Mesquite Rub and then into the batter then fryer. When you're putting the battered fish in the oil, hold the thinner end of the fillet while you slowly lower the thicker end into the oil and slowly move it back and forth until that thicker end floats, then gently release the rest into the oil.....as soon as the thinner end floats, flip it over.....for another minute or so, then take the fillet out and put it on a drip tray letting any excess oil drip off. (THE FISH IS NOT DONE YET. Since you're doing a large batch, you've just blanched it, but by taking it out and allowing it to rest while you blanche the rest, it crisps up very nicely when you put it back into the oil to finish which only takes a couple more minutes on each side.)