Schnitzel

esvi said:
I did not mean crumbs for fish specifically, the OP asked about schnitzels.

Personally, I hate cooking fish - half the batter always ends up falling off - have tried so many suggestions. Fridge works either way.
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The best fish batters in my experience use a mixture of flour and something fizzy - either beer or soda water. That creates a light bubbly crispiness in the batter. You can use baking powder, but I am not fond of the aftertaste of baking powder so I use it cautiously in anything, whereas beer has a naturally great flavour and soda is neutral. The way to keep the batter from falling off is, firstly, to make the batter thick in consistency, almost to the point of being too thick, and secondly to use a first round of very lightly dusting the fish in flour before battering it. Also make sure your ingredients are cold - including the flour.

Secondly, you need to use plenty of oil - at least 3cm or even to the point of completely submerging the fish, although I don't have a deep fryer. And give it enough time to get plenty hot - to test it, drop some batter in and it should crisp up almost immediately. Aim for around 180-190c if you have a thermometer. The frying time should not take more than 4 or 5 minutes per fillet.
 
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cerebus said:
The best fish batters in my experience use a mixture of flour and something fizzy - either beer or soda water.
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Oh yes yes, I tried that also (soda water). It does help but didn't work as planned either. Admittedly I am terrible at cooking fish, but I will never quit!

cerebus said:
That creates a light bubbly crispiness in the batter.
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Your post made me hungry :P
 
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