flour

I'm not a culinary expert but I would call it flour and water.

Now, dip the slices in the flour and water (mix/mixture)

I suppose you might be referring to a '(flour) paste', however that would not usually be something you could easily dip something into. If there is so much water that the consistency is more similar to a liquid than to a solid, then I suppose people might refer to it as 'dissolved flour', a 'dissolved flour solution', or possibly just a 'thin flour-and-water mixture'.

Thanks, Yankee and Optilang.

Doesn't it depend on the proportions of flour and water?
slurry or batter might be used. (much more water and much less water, respectively)

CJ

I vote for "dip the slices in the batter" -- or, if you have just explained how to mix the water and flour, "dip the slices in the mixture."

(I don't think of "slurry" as a cooking term.)

khoffI don't think of "slurry" as a cooking term.

Google
slurry recipe
and you'll get 143,000 hits, including
http://www.ghiniscafe.com/recipes.html, which contains:

flour slurry recipe ... in a jar put 1 cup cold

Wow, you're right. I'll have to try some of these recipes. The one for "chemical mechanical polishing slurry for tungsten" sounds especially yummy!:

The recipe for the slurry includes 375 ml of a 9% wt alumina suspension, ..... The pH of the slurry recipe of Example 1 was adjusted to a p

The problem I see with the word 'batter' is that batter generally consists of more than just flour and water -- at least in my kitchen it does.

Maybe I should change my sign-off from CJ to JC!!!
(Think about it a minute.)
CJ

But instead of walking on water, I think you should walk on slurry.