Check out my recipe for fried fish

[bif]

http://cookingwiththemark.blogspot.com/

[yellerpup]

1. Comes out a pretty color.

Bet it tastes good, too!

[bif]

2. It was excellent!

The only problem was I turned it too soon and some of the batter came off.

[yellerpup]

3. That's the main reason I haven't used batter

for a long time. For frying, I usually coat whatever I'm going to fry in seasoned flour, then dip in an egg beaten together with sriracha sauce, and then rolled in 1)seasoned flour or 2) crumbs (panko my fave for crunch). I have a recipe from the NYT (1979) that says be sure and 'tump' the flour on after dredging. "Tump" means mash it in. Since you used cold water, I'm thinking it probably turned out like tempura? Looked good and I bet it did taste delicious!

[bif]

4. I'm a big fan of panko as well.

I've had good luck with dipping boneless chicken breasts in tempura batter, then coating them with panko. They are incredible.

[yellerpup]

5. Perfect crunch!

That's a great tip; I'll try it!