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I came up with a fun way to remember the rules of checking for proper temperature of oil for frying battered foods, without a thermometer in a skillet or pot based on "Goldilocks and the Three Bears" ;-)
If the batter immediately turns golden and raises to the top then the oil is too hot. If you drop a teaspoon of batter into the oil and it sinks to the bottom right away then the oil is too cold. If the batter takes about 30 seconds to rise then the temperature of the oil is just right.
By Deeli from Richland, WA
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Any suggestions for getting breading to stick to fish and other foods before I fry it? Whatever I have tried doesn't work.
By ocedar from Palm Coast, FL
Make sure the oil is hot and don't flip tons of times, that should help!
I'm with them. At least 30 mins. in the fridge.
I do the dry/wet/dry method myself, and it works well. My sister-in-law does the dry, then wet, then puts them right in the hot oil, and hers works well too!