why does my beer batter seem to hold too much oil? Please can you help find out why when i deep fry my cod in beer batter it even when drained on paper is still full of cooking oil please.
I use same measure of flour to beer and add lemon juice and saffron for colour .
I've found that when my oil is not hot enough to seal what I'm cooking immediately, the batter picks up a lot of oil. The same thing happens if I batter something frozen and then let it sit for a minute or two before it goes into the fryer.