Getting batter to stick

My problem has always been getting batter to stick. I've dried them off, I've soaked them in milk, I've dipped them in egg and then rolled them in every batter known to man and used every type grease you can cook with and still have just a fine amount on them when done. someone please tell me a secret of what to try. Thanks Tenncrappie.

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 :twocents

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

Usually, the worst thing you can do with a cornmeal batter, is to dry the fish. Make for sure they are still wet. As mentioned, the mustard does work, however in my opinion it does affect the taste some.

Roll your fish in breading and set it to the side for a few minutes. When the breading becomes wet looking, roll it again.

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

Get a box of Drakes Mix. Use a can of Bush Light to mix it with instead of water. Takes about 3/4 of a can. Drink the rest.

Quote:

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Originally Posted by LowePro

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!!!

---

Try a little regular flour in the mix and use a blender to grind up corn meal finer .

Anyone from the south knows buttermilk is the go to for battering anything deep fried. But I also like to use mustard and Louisiana hot sauce 50/50 then toss in Zatarains . Also don't shake the basket while it is cooking for at least a minute or 2

Just about every method mentioned will work. Where people screw up frying them is not wait for oil to get hot enough between 330 and 350 and also don't touch it when you drop it in the oil. It's not a stew. Don't stir it