which is better? batter works best for deep frying- allowing the fish to become completely encased in a golden brown outer shell thinner batters result in a crispy coating whereas thicker ones add a layer of cake- like softness underneath a frizzled exterior making a batter is super simple; start by combine your dry ingredients with a teaspoon or two of baking powder and season as desired liquid for an egg variety of textures and cooking methods to be used this process can be as simple as tossing fish in flour can also be used before hitting the hot oil coating of flour followed by some sort of binder and hot before adding food and always cook your fish to an internal temperature of 145 degrees simply
