Mrs makes great Fish& chips, but sometimes the fish is dry, It cant get any fresher than pick-your-own at the local market, the lady kills the fish, trims and fillets it, and mrs cooks it within 2 hours after rubbing salt on it before applying the batter, deep oil cooked, and 70% of the time, fish is moist and tasty [freshwater fish]

Anybody got any ideas why it might be dry and tasteless sometimes?

Thanks, Lickey..

Did you try soaking the fish in whole milk for 15 minutes prior to applying batter? Soak with milk, apply batter and then fry it up. Without knowing more about what you put in your batter it's hard to say.

Salting the fish for 2 hours prior to cooking also tends to dry it out. Try using sea salt instead of normal salt as well.

Edited February 2, 201115 yr by wintermute

Rubbing salt on it will draw out the moisture, making it dry. Really not necessary (or normal). However, it's more likely to be that the fish is simply overcooked making it dry.

Mrs uses Tempura flour, always has for any kind of batter, its good advice to soak the fish in milk, perhaps with a little sea salt and olive oil?

I dont think its cooked too long, when the batter is a light brown, its ready, Any ideas about salt and oil in the milk soak?

Thanks, Lickey..