When the oil is hot enough, it helps keep everything contained better. Another area for improvement is overcrowding. When dozens of orders are waiting, it's tempting for workers to add more items to a single basket. Unfortunately, this crowding means the batter binds with both the basket and other foods next to it.
To prevent sticking, try brushing a thin layer of high-heat oil, like canola or vegetable, on both the basket and the fish. It helps more than spray alone and withstands grilling heat.
The sticky batter will sear on the hot metal and stick. Instead of dropping the fish/shrimp into the hot oil, gently release it. Hold onto the fish and let it float on top of the oil first before releasing it completely. It should continued to float instead of sink and be ok.
Preheating the basket in the oil helps; lowering the food in slowly also helps - and promotes safety for a home rig, with the risk of foam over. A quick shake minimizes the amount of coating that sticks. Mainly, just make sure the coating is partially cooked before it spends quality time welding itself to your basket.
Don't drop the fish all the way in. You need to hold it partially under the water until the batter floats on one end. If in a rush less time but shake the baskets to they don't stick.
Temperature-wise your oil should be about 175C (350F), if it's much lower than that the batter won't crust up fast enough. Also avoid crowding your fryer, if you put too much in at once your oil temperature will drop too much and it may end up forcing pieces in to the net too quickly.
Basket Method: Use the fryer basket to hold food that has been breaded, if frozen or will not stick together during cooking. Double Basket Method: This is used for food that tends to float. So that this food will cook evenly, you submerge the food in one basket and weigh it down by placing the other basket on top.
Proper pot or wok, heat it first, add plenary of oil, temp it. Also, keep batter cold and add the items a bit at a time and away from you so it doesn't splash and fall to the bottom while developing a crust.
Overloading the fryer basket can cause the oil temperature to drop dramatically, leading to greasy, undercooked food. More importantly, it can cause the oil to foam and spill over the sides when you lower the basket. A good rule of thumb is to fill the basket no more than halfway.
Battered food should not be put into the basket directly. The batter will wrap around the basket coils and get stuck. Lower the basket into the oil first. Wearing gloves when placing battered food directly in oil.
Thoroughly dredging the filets in either a flour or flour and cornstarch mixture will also help ensure the batter sticks nicely, because it soaks up any leftover moisture and gives the batter an even surface to stick to. Without this critical step, the batter will crumble away from the fish when fried.
If you let the batter rest for a bit, it allows the carbonation to stabilize, leading to better aeration during frying. Hydration of Flour: Resting allows the flour to fully absorb the liquid, which results in a smoother batter. This improves the texture and ensures that the batter adheres more evenly to the fish.
When meat or fish touch a hot metal pan, the heat unravels (or denatures) the muscle proteins, exposing a lot of their surface to the metal. The proteins then start to form chemical bonds with the metal, causing them to stick.
When deep frying, dip your spoon, tongs, or fry basket in the hot oil before picking up your food. The batter will slide right off into the oil, rather than sticking. And don't forget: a clip-on thermometer is your best bet to frying at the correct temperature.
Use a Small Amount of Oil
One thing you should do both for crispy texture and to prevent sticking is use a small amount of oil. Cooking without any oil whatsoever may sound appealing, but fat promotes browning and can help food crisp up. It also makes it less likely to stick.
Lightly coat fish fillet with flour. Next, dip fillet into beer batter and cover completely. Subsequently, drop into the fryer at 350°F for six minutes, or until golden brown. Consequently, if cooking in an open basket, fillets will usually float to top of basket when done.
First, never leave a deep fryer unattended while it's in use to prevent accidents or catch fires. Second, always ensure the fryer and surrounding area are dry to avoid oil splatters and burns. Third, use proper utensils and protective gear to handle hot oil and food safely.
The best frying method for battered foods that tend to stick together is deep frying. Deep frying involves fully submerging the battered food in hot oil, allowing it to cook evenly and develop a crispy exterior.
Don't put them in the basket and drop that. Instead, drop the fish pieces individually while dragging them through the oil, back and forth, before dropping. Also, only cook one or two at a time to not crowd the fryer.
During Frying
To prevent splattering oil or burning yourself, do not touch the frying basket or add food while the basket is submerged in oil. It is important never to leave your fryer unattended.