It happens that when frying in a frying pan, when the pieces of the dish being cooked are periodically turned over, batter remains.
Of course, when it is on the final product, it provides it with additional flavor, but when it sticks to the dishes, it provides housewives with extra work.
Yulia Arkhipova, an expert of the online publication BelNovosti and a chef, spoke about how to avoid this problem.
She reminded us that batter can be liquid or thick.
Typically, battered foods are cooked in deep frying - pieces of fish or meat are dipped in liquid batter and then sent into boiling oil.
If thick batter is used, the meat or fish is fried in a frying pan.
To avoid problems with sticking, it is recommended to use more oil when working with liquid batter.
If you're talking about thick batter, you should choose a frying pan with a high-quality non-stick coating.
For reference
Batter is a liquid dough used for breading foods.
Expert: Julia Arkhipova
