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Hot oil temp debate: did a comment about 350 vs 375 ruin your batter too?
I read a guy in a fish fry group swear by 375 for crispy coating but my last batch at 375 burned the outside and left raw dough inside, so is he right or do some of you stick to 350 no matter what and has anyone else had that 20 second window ruin a whole basket at 8 PM last Friday?
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annas8721d agoMost Upvoted
Wait till the oil hits 350 after the batter goes in, that 375 is for the whole fryer not the food.
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