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Dry Ingredients Assembly: In a sizable mixing bowl, diligently whisk together the all-purpose flour, cornstarch, baking soda, baking powder, salt, granulated sugar, onion powder, and garlic powder. Ensure even distribution for uniform batter consistency.
Incorporation of Water: Gradually add water to the dry ingredients. Stir continuously, ensuring the batter achieves a smooth consistency akin to that of traditional pancake batter.
Oil Preparation: Use a deep skillet or appropriate frying vessel. It is imperative to monitor the oil’s temperature, ensuring it lies between 360°F and 375°F. This can be determined with the use of a thermometer or by observing the immediate sizzling of a small batter droplet upon contact with the oil.
Coating Process: Thoroughly submerge the chosen protein (fish or chicken) into the prepared batter. Ensure each piece is uniformly coated.
Frying Protocol: Carefully place the battered protein into the preheated oil. Fry each side for approximately 3 minutes or until the exterior achieves a golden-brown coloration. Employ a slotted utensil for extraction to allow excess oil to drain.
Seasoning Post-frying: Once removed from the frying vessel and placed on absorbent paper to remove any residual oil, season immediately with a moderate sprinkle of salt to enhance flavor.