Getting batter to stick to the fish fillet requires a very hot oil, chilled fish and batter, dry fish or a flour coating. All or just a few of these techniques can help keep the batter on a fish fillet when frying.
Battered fried fish is a crunchy delight for lunch or dinner. However, many have trouble getting the batter to stick to the fish. There are a few tricks to help keep the batter on the fish and out of the frying pan.
- Pat the fish dry
- Heat oil to 365 degrees Fahrenheit
- Chill the batter
- Use a spatula
Use a clean cloth or paper towel to pat fish fillets dry so that the batter sticks better. Many cooks also like to dip fillets in dry flour, which batter also likes to cling too.
Get the oil very hot, whether pan or deep-frying. This helps cook the batter quickly and keep the fish proteins from sticking to the pan.
Place the batter in the fridge to get it very cold before cooking. Some batters with carbonation may also be stored in an air-tight container to help preserve the effervescence.
When pan frying fish use a thin, metal spatula for flipping. This utensil is better for getting under the fish and lifting the batter from the pan.