I don't use batter and breading very often. I don't like it that much.
After serving, I often remove the breading or batter to reduce fat and calorie content.
Breading is a dry mix of flour and spices, sometimes enhanced by dragging the food item through egg whites before the breading to increase stickiness. I have found the easiest way to apply breading is to place food and breading in a ziploc bag and shake to make it stick. (Pic8)
2020-06-17 - plain breading with all-purpose flourPic1-3: Spanish-frying breaded Dover sole
2020-07-10 - spicy breadingPic4-6: breaded flounder
2020-06-14 — very spicy breadingPic7: mahi-mahi
2020-08-21 — okraPic10-12: deep-fried breaded okra
2020-08-21 — zucchinisPic13-15: deep-fried breaded zucchinis
2019-09-24 — store-boughtPic16: breaded shrimp
2019-09-24 — store-boughtPic19: coconut-breaded shrimp
2019-09-07Pic22: stovetop deep-frying
Batter is a semi-pourable mixture of flour and liquid, optionally enriched with eggs and/or spices.
Yeast or baking soda makes the batter fluff up when fried.
The problem with store-bought battered food is that most of them are all batter with very little food inside. Batter is a lot cheaper than fish, so that's what they'll give you.
2020-09-02 - making a batterPic25-27: batter with egg, orange juice, flour, spices, baking soda
2020-09-02 - battered zucchinisPic28-30: deep-frying battered zucchinis
2016-09-24 — store-boughtPic31: beer-battered frozen perch
2020-02-28 — Sam's Club cod filletsPic34-36: the best store-bought battered fish I have found so far, a nice piece of fish, very thin batter
2020-01-01 — another brand:Pic37-39: a much thicker batter layer here with less fish
2019-11-03 - again another brand:Pic40-42: batter is too thick, prevents the fish from cooking properly inside.