DzyMsLizzy profile image 90

When cooking battered-fried prawns,


how how do you keep the batter from sliding off the prawn when it hits the oil? I've tried patting them dry on paper towels before dipping in the batter; I've tried dredging them in flour before dipping in the batter...nothing seems to work!

 
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Rui Carreira profile image87

Rui Carreira says

4 years ago
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    Liz Elias (DzyMsLizzy) 4 years ago

    Thank you very much, Rui.

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Devika Primić (DDE) says

4 years ago
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    Liz Elias (DzyMsLizzy) 4 years ago

    Ok--my husband picked up some more yesterday--and I just noticed, for the first time, not only "previously handled frozen," but also says "pre-cooked." (DUH! they're pink! Should'a known!) Does that make a difference?


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ellebyam profile image74

ellebyam says

4 years ago
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    Liz Elias (DzyMsLizzy) 4 years ago

    Thanks, ellebyam. I'll try that the next time. I hadn't even thought about using a thermometer (don't have one!) I don't even have a real deep fryer--just saucepan & I use the old-fashioned bread cube temp test.


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Marntzu says

4 years ago
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    Liz Elias (DzyMsLizzy) 4 years ago

    Hi, Marntzu--Thanks. I dry as much as possible without leaving paper shreds on them. They're pre-skinned & shelled from the fish counter in the supermarket;label says, "previously handled frozen." Could that be the problem?


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