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 flour
2020-07-10 - spicy breading
2020-06-14 — very spicy breading
2020-08-21 — okra
2020-08-21 — zucchinis
2019-09-24 — store-bought
2019-09-24 — store-bought
2019-09-07
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 batter
2020-09-02 - battered zucchinis
2016-09-24 — store-bought
2020-02-28 — Sam's Club cod fillets
2020-01-01 — another brand:
2019-11-03 - again another brand: