Nothing beats the crispy crunch and delicate flavor of fried chicken, smothered pork chops, chicken fried steak, batter-fried fish and seafood. While the simplest coating for fried fish is simple seasoned flour, batters form a protective coating that seals in flavor and has a pleasing texture.
For those of you with a fat phobia, properly deep fried foods should never be greasy. Just make sure to deep fry at a temperature of 365 to 370°F (use a thermometer!). Fry only in small batches to avoid having too much food drop the temperature of the oil too far. And let the oil come back to heat before frying the next batch. With the proper oil temperature, the batter will seal immediately and your dinner will only absorb a minimal amount of oil.
These batters can also be used to make gravy. All pack fantastic flavors and contains everything. Add meat or vegetables and you're in business.