Here's How To Batter Fried Fish So it Doesn't Fall Apart

To ensure your fried fish ends up with a crunchy breading that won't fall apart, it’s crucial to hit the right consistency with the batter so that it sticks to the fish when fried.

First, ensure your fish is bone dry, since batter can't stick as well to wet, slippery filets. Simply blot away the excess moisture with paper towels before dredging and dipping.

Dredge the fish in flour or flour and cornstarch to remove residual moisture, give the batter an even surface to stick to, and keep it from crumbling away from the fish when fried.

As for the batter, ensure it isn't too wet or heavy and shake off excess batter before frying the fish. Otherwise, the batter’s weight will separate it from your fish when frying.

Another trick to avoid soggy fried fish is to use a beer-batter. Thanks to the carbonation from the beer, it will help you get a light and flavorful crust that won’t fall apart.