Here are my secrets for the perfect batter! Make it and you’ll remember me! 🙃 I’ve tried many methods, and this one is the most effective—the batter doesn’t fall apart or stick to the pan! It’s a simple method with a few key tips! 🤫
✅ Tip #1: The batter should be ice-cold, made with ice water! It’s best to prepare it ahead of time and put it straight in the fridge. You can also use ice-cold beer instead of water!
✅ Tip #2: Don’t skip dredging the fish in flour and cornstarch! This step draws out excess moisture from the fish, prevents it from bursting in the pan, and helps the batter stick better.
✅ Tip #3: The oil needs to be at the right temperature. An easy test: take a wooden skewer (like for sushi or kebabs), wet the tip, dry it, and place it in the hot oil. The burner should be on medium-high heat. If you see moderate bubbles, the oil is ready. If there are too many bubbles, the oil is too hot!
✅ Tip #4: Don’t fry too many fillets at once, or the oil will cool down and the fish won’t cook properly.
👩🏻‍🍳 Good luck and enjoy! 😉