turkeycutter123
Member
Looking for some insight from some of the fry experts on how I can get my batter to stick better to my whole Bream and Redbreast. I have trouble getting the batter to stick to the whole fish and have some come out looking like they were just fried with no batter at all hardly. Am I not drying them off enough or should I use a binder like hot sauce or mustard? Should I soak in milk or something before battering? Always fry at 350-370 degrees and have tried both flour and zatarans breadings. Any tips would be appreciated