Tips needed: How can I ensure my fried fish stays crispy? Crispy fish is the best, but mine often ends up soggy. Any secrets to maintaining that perfect crunch? From batter recipes to frying techniques, I'm open to all suggestions! Let's crack the code together.
When it comes to the batter recipe, I suggest using cold water or soda water. Any of these two will make the fish crispier. Also, make sure you use chilled flour. I've learned that cold ingredients create crispy fish since they react well when they hit the hot oil.
Crispy fish is the best, but mine often ends up soggy. Any secrets to maintaining that perfect crunch? From batter recipes to frying techniques, I'm open to all suggestions! Let's crack the code together. 
Any of these two will make the fish crispier. Also, make sure you use chilled flour. 
