Finally stopped using beer batter after 4 years and my fish came out actually crispy

I've been deep frying fish every Friday for like 4 years now and always wondered why my coating came out soggy and kinda doughy. My buddy Rob from work came over last week and watched me do the whole thing. He just goes 'why are you using beer batter for everything, man, that's for pub style, try a dry dredge with cornstarch'. I thought he was crazy but I tried it that night. Cornstarch, salt, pepper, paprika, dip in egg wash, then back in the cornstarch mix. That was the first time my fish stayed crunchy even after sitting on paper towels for 5 minutes. My oil was also probably 30 degrees too low the whole time, I never used a thermometer. I just assumed the little basket click meant it was hot enough. Anyone else been using the wrong batter for years without realizing it?

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hall.nina19d ago

375° is the real secret. Dry dredge changed everything.