Crispy Batter for Fish, Chicken, or Vegetables

Developed August, 2017 from online examples. In hot oil, the batter puffs up and turns crispy and light, somewhat like a tempura batter. It works well for fish fillets or chicken strips, but is also good for vegetables such as mushrooms, green onions, onion rings. The water can be replaced with a lager or ale if desired.

3/4 c self-rising flour (White Lily™ is good)
1/4 c corn starch
1/4 t baking soda
1/4 t baking powder
2 t kosher salt
1 t sugar
1/2 t onion powder
1/2 t paprika
1/4 t garlic powder
3/4 c ice-cold water [or lager or ale]

Whisk dry ingredients together in a bowl. Gently stir in liquid until smooth, let stand 10 minutes, and add additional liquid if needed. The consistency is correct when batter streams off the whisk without leaving a trail. Preheat 48 ounces of vegetable oil in a three-quart saucepan to 375 F (190 C). Dip fish, chicken, or vegetable pieces until completely covered, drain briefly, and add to hot fat. Cook small batches (about 1/3 pound) until lightly browned, remove with a spider or slotted spoon to drain, and keep warm in 200 F (90 C) oven. Offer lemon wedges and tartar sauce.