Dimitri wrote:
>
> 1. Get a thermometer which you can put onto the hot oil.
> 2. For the breading use Panko bread crumbs in addition to your batter.
> 3. Fry in small batches and never allow the oil to go below 350 degrees.
> Start cooking at a higher temperature say 360 or so.
> 4. Remember the food will continue to cook even after its removed from
> the oil.
> 5. Be sure to drain on a paper towel.
>
> Dimitri

All excellent suggestions, but also.. are there
vast differences in the type of batter one uses?
Beer batters, tempura batter and the like? Could
that explain his problem with oil absorption?
Goomba