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Always thought double battering was a waste of time but tried it on some onion rings last night
I've been deep frying for years and always did one dip, one fry. Saw a post here about doing a flour dip, then batter, then fry and figured why not try it with some sweet onions I had. The crust came out way crunchier and held together better than my usual method. Anyone else have a specific food where this technique actually makes a difference?
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jade_singh1mo ago
Night and day difference" feels like a stretch. It's fried food, not a life changing event.
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milesj701mo ago
Used to think the same til I tried it on fish. Night and day difference.
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Is fish really that different from chicken when it's battered and fried?
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