Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I have been using ice water in my shrimp batter and it seems to make the batter too hard after frying them. Would replacing the ice water with buttermilk make the batter less hard but still crispy?

share|improve this question

Yes, the fat in the buttermilk should result in a slightly softer, less brittle, batter. The exact crispiness will depend on frying temperature and duration of course.

share|improve this answer

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.