I will give it to you straight, shallow frying things can get a bit messy. I never use a temperature gauge for the oil because we are only shallow frying. There are a few steps, but setting up a dredging station and having everything prepped and ready to go by the time you go to fry is pretty important. If you have a splatter guard, use it!

Batter can be finicky. I have played around with ratios, both for gluten-full, gluten-free, and even grain free varieties, notes to follow. I used a 1:1 baking flour which includes things like rice flour, potato starch, and arrowroot for those who need it gluten free. Here are a few tips:

Gluten-Full version: I learned a tip from Samin Nosrat where you use vodka instead of all soda water because it helps break down the gluten and creates a better crust. Instead of the flour and arrowroot, substitute for 1 3/4 cups all-purpose flour, 1 cup vodka and 1 cup soda water.

Soda Water: I find that you need to have the soda water very cold for this to work best. You can swap 1:1 for your favorite beer. Just don’t use an IPA. I find the hop taste gets super bitter when fried.

Pan: You need to use a non-stick skillet and ideally one with sides to help with the splatter. I have tried a shallow fry in a heavy bottom pan, and while you have better heat control, they always stick. Use a splatter guard, they make a bit of a mess!

Baking? We need quick, hot oil to get a crisp on these guys. If you prefer to bake them, I would skip this batter and do a traditional panko method of flour, then an egg dip, then seasoned panko, spray them with oil and bake those at 425’ for 15 minutes, flipping halfway through.

Allow the batter to rest in the fridge and set up.

Do not crowd the pan.