Thread: Getting batter to stick

used italian dressing last time to batter and it stayed on great course I was baking them. but it works great other times i do it. Or miracle whip works with mustard for an interesting taste.

A egg

tenncrappie

will send you a beer batter recipe if you clear some space in your pm.--shu

Here are the steps I use when frying fish.
1. Dry fillets
2. Cover fillets in flour, shake off excess.
3. Place fillets in your egg wash, coat evenly both sides.
4. Cover fillets with your batter mix.
5. Place fillets on plate and put in refrigerator for 30 min.

Before frying fish, make sure your oil is at 375 degrees.
When you put the cold fillets into the hot oil, the batter will instantly seal and you should have a perfect coating around your fish.

Instead of mustard I use mayo. It keeps the coating on. I use it on every thing that needs a coating that's fried. Works great on chicken or fish that's baked without the mess of grease. Keeps the fish or chicken moist.

like these guys thanks. you can always dip your filets in flour first, then in egg wash or mustard or mayonaise then into batter, we use corn meal flour mix. Then into HOT grease at least 350+ and not too many as several have mentioned and you get good coverage on your filets.

FYI try and use potatoes spud for a breading when frying fish fantastic taste.... French fries and fish all in one lol

your grease is not hot enough it seems. 350-375 and u may need for it to come back up to temp between batchs