If your homemade fried fish sandwiches don't have as much of a crunchy exterior as you'd like, just add these three ingredients to the batter.

With the exception of starchy tubers like potatoes (hello, french fries), deep frying vegetables without batter can result in a mushy, oversaturated mess. Whether they're hearty or delicate, most ...

Frying fish can be intimidating, from concerns about lingering smells to achieving the perfect crispy coating. This guide will provide step-by-step instructions for the crispiest results that rival ...

The secret to tempura’s signature crunch isn’t just hot oil. Japanese chefs explain why cold batter, careful technique, and timing create an exceptionally light, airy fry. Tempura batter stays light ...

When you're making fried food, the batter is only one of the most important elements in determining the crispiness in the final outcome. Oftentimes, it might even be the main difference between a ...

There’s a certain magic in pulling up to a modest little spot in Illinois, not expecting much, and biting into fried fish so ...

America's Test Kitchen explains how maintaining a thick batter consistency creates the ultimate crunchy fried chicken coating ...