You know when you go out to a restaurant and decide to order catfish or some other fried fish. The batter they use is always very crispy with those white specs in it. I know it is cornmeal based but I just can't get the same results when cooking at home. The crappie or catfish is always good and I've tried all the mixes from the stores but just can't seem to get it. I've always used canola or peanut oil at about 350-360.

Oh well, If you can think of what I'm doing wrong please let me know.

Thanks,

Buzz