Does anyone know what causes breading to separate from the food it covers while in a deep fryer?
I'm at my wits end here. For most of my high school and college years I worked as a prep and line cook in restaurants here in Maryland. I've literally made tens of thousands of fried seafood platters in commercial deep fryers but my attempts at home using a small Fry Daddy only turn out half the time. My breading is separating from the fish or oysters I'm cooking.
I'm using canola or vegetable oil to fry, egg wash to moisten and either panko or a blend of cracker meal, corn meal and bread crumbs to bread. What's going on? This is so frustrating, particularly since when we have fried food it's a special treat.