To avoid sog, you have to make sure your oil is hot enough (375°F) and that you are not crowding the pan. Moreover, allow the fried items to strain on a wire rack.
Can I make the batter ahead of time?
Shyamala You can make the batter ahead and refrigerate it for 2 hours. Before using, gently stir it to fully recombine the sauce with the ingredients that have settled at the bottom.
Can I bake the seafood after leaving it on the batter and not try it in oil?
Instead of frying, bake the breaded seafood for a healthier alternative; the general concept remains the same, but baking will yield less crispy crunch and fewer calories. Place the breaded seafood on a baking dish and bake it at a preheated temperature of 180 degrees until it turns golden brown.
What kind of oil should I use to fry the battered seafood, if any?
Frying: Suitable oils for frying are neutral tasting and have a high smoking point, such as canola, vegetable, and peanut oil. They will not introduce other flavors to your seafood, and they can withstand the high temperatures necessary for frying.
When will I know the oil is ready for frying?
Either check the oil temperature with a thermometer, or try this: throw a small portion of batter into hot oil. It should sizzle and rise to the top quickly; then it is ready.
Can I freeze battered seafood and then add it to the fryer when frozen?
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