Potato Batter

Tried an experiment tonight with a swai filet. I cut it into pieces and coated it with a batter of ice cold water, potato starch, and seasonings.

The texture was fascinating, and it looked like a fritter or something. It kind of reminds me of freshly made satsuma age, a kind of fried fish cake from Japan. It was chewy and crispy at the same time.  In the past I have mixed potato starch with some kind of flour, but this pure potato starch batter was good. Next time I will season it more, however.

I think I will also add thinly sliced strips of onions and carrots to the batter next time....

satsuma age