is it wet batter or dry. wet batter will do that if the oil isn't hot enough, dry batter, as QS said, will do it when not dried off enough to stick.
it's a wet batter, oh. okay. so i guess i'll use a dry batter instead
thanks.
it's a wet batter, oh. okay. so i guess i'll use a dry batter instead
thanks.
so if i use a wet batter i need a much higher temperature?
Thanks mate, I therefore use wet batter, I won't fry fish just coated in a dry mix except for breadcrumbs. I've experimented with countless batters and use just a quality self raising flour with 10% or more gluten content and cool water, no beer, no eggs. A thin batter will throw residue so I use a thick batter that the fillet will float on and after dredging it through the batter wipe the excess off on the side of the dish. The reason for this is that a thin batter will work and go flat quicker whereas the thick batter has less working air pockets therefore retains the gluten and its crispness. The more air pockets a batter has the more oil it will soak up, having said that, it is the surface area of the air pockets that gives the batter its crunch so its a bit of a catch twenty two situation.texasgirl said:dry, like powder, wet, like a dry mixed with liquid.
Spot on Bob I have my cookers set at 374* [190C]Uncle Bob said:Try to stay between 350* & 375*.....I deep fry at 360*/365* regardless of coating.