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Frying Breaded Foods?

Any suggestions for getting breading to stick to fish and other foods before I fry it? Whatever I have tried doesn't work.

By Jean F. Stoeber from Palm Coast, FL

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September 10, 20090 found this helpful

I have the best success at making any coating stick, if I coat the meat first with flour, then egg, then the coating, whatever it is. It also helps to let the breaded meat sit for a bit and dry out some before frying.

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September 10, 20090 found this helpful

I have a great recipe for this. It is a beer batter. Flour, salt & pepper, & enough beer to make the consistency of pancake mix. I love this particularly on deep fried squash.

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Just dip what ever food you're cooking into the batter & drop into a deep fryer. Coating stays put!

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September 10, 20090 found this helpful

Whatever coating is used, I always prepare ahead and let sit in the fridge for at least 30mins before cooking. Not sure why, but it works.

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September 10, 20090 found this helpful

I dust the meat with cornstarch then flour and that works for me. Also make sure the oil or grease is hot before putting the meat in.

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Bronze Feedback Medal for All Time! 188 Feedbacks
September 10, 20090 found this helpful

Make sure the oil is hot and don't flip tons of times, that should help!

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September 10, 20090 found this helpful

I'm with them. At least 30 mins. in the fridge.

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September 13, 20090 found this helpful

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!

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