Thread: Getting batter to stick

What kind of batter are you using?

If you want thicker batter double dip in milk/egg ! I have a batter bowl from bp that works real good you just can't over fill it or it want stick also I use a zip lock gallon bag a lot of times when I'm not battering a lot . only time I have trouble with batter not sticking is if they have been in the freezer a long time. I buy fish batter by the gallon at SAMs club goes a long way

I use

corn meal 25%
corn meal mix 25%
corn meal flour 50%
Salt
Papper
Red pepper
Greek seasoning

Take your fish out of bowl that has water in it, pat it mostly dry (I use a bath towel), put em in my batter pro, then drop them in the grease that is a MINIMUM of 350 degrees. I like to cook my fish at 375. If the grease is less than 350 the meal is subject to fall right off your fish.

When you pull your fish from the fish meal it will look like there isn't much meal on it at all. Drop that thing in the grease just the way it is and there will be a beautiful filet waiting on you.
Don't try to "meal up" too much fish at one time.
Dont cook so many in the grease that they are touching each other.
Dont leave your fish sitting in the meal waiting to b dropped in the grease. Leave em moist until time to pat them dry, then meal them, then drop them directly into the grease.

It will be restaurant quality!!!

Thanks guys I'm try them all.

Coat them in Mustard, and Drench them in the meal of choice. Stick them in the fridge for at least 2 hours. You should be good to go, unless you hate mustard.

I like to use mustard to,works and tastes great.

Beat the egg in whatever batter you are using

buttermilk is great