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!