Any housewife is probably familiar with not one, but a dozen recipes for making batter.
So, to make a tasty casing for fish or poultry, you can prepare batter with cheese, beer, vodka, unleavened, spicy, with herbs, mineral water...
The complete list would take at least a page.
But no matter which recipe you decide to use, the result is often disastrous.
Instead of a fluffy and at the same time crispy crust, the batter can form lumps, stick to the pan, fall off seafood or vegetables...
To correct the situation, it is enough to remember that batter is a liquid (or not so liquid) dough.
What do we add to the dough if we want the baked goods to be fluffy? That's right, baking powder.
Therefore, by adding an additional component in the form of baking powder to the traditional ingredients for making batter, you can achieve the desired result in the form of a delicate and airy batter.
