A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350. Everything came out OK, but the breading seemed to peel clean off of the fish while eating rather than sticking to it. Are there any tricks for prep/cook to prevent this from happening?
Bread – Beer batter fish, keeping the breading from peeling right off while eating
batterbreadingdeep-fryingfish
Related Solutions
Something like this is useful:
There are a lot of variations on the same theme (including oval strainers)
The fishy smell comes from amines - you want a low pH substance to take the smell away, like lemon juice or vinegar. Some brands of "shower cleaner" will do the trick.
Bicarbonate of soda absorbs "general" odors, but it is alkaline and not the best choice in this case.
Best Answer
I usually dredge the fish in plain flour first and then the beer batter. I actually made beer battered fish tacos for dinner last night and the batter stuck perfectly.
It probably also depends on your batter consistency. The recipe I use says the batter should be slightly more liquid than pancake batter.