O.K., what's the secret to getting a batter to fry up crispy/crunchy?
I am talking about onion rings, sea food, chicken or fish. Even for fish and chips! Chinese restaurants have the secret. So do most fish'n chips joints.
Mine ALWAYS comes out of the pan crisp but goes limp and mushy as soon as it starts to cool and the coating has the consistancy of a limp pancake.
What could I be doing wrong?
I have tried dozens of recipes, different frying temperatures, beer, whole eggs, egg whites, baking powder, flour or corn starch, peanut oil you name it.
HELLLLLLP!!!
:? :x
I am talking about onion rings, sea food, chicken or fish. Even for fish and chips! Chinese restaurants have the secret. So do most fish'n chips joints.
Mine ALWAYS comes out of the pan crisp but goes limp and mushy as soon as it starts to cool and the coating has the consistancy of a limp pancake.
What could I be doing wrong?
I have tried dozens of recipes, different frying temperatures, beer, whole eggs, egg whites, baking powder, flour or corn starch, peanut oil you name it.
HELLLLLLP!!!
:? :x