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.
Take care not to overcook foods coated in a batter. The coating should just turn a nice golden color. Any darker and you risk burning the batter and turning it bitter. We make batters that can also be used to make gravy. All pack fantastic flavors and contain all the seasonings you would need. And for our friends with food allergies, we make gluten free versions for each of our coating mixes.