I don't eat a lot of fried foods for heath reasons but I do love it once in
a while. I recently bought one of those nice rectangular, stainless steel
deep fryers with a nice basket. Look professional but is for the home. My
problem is that when I do batter fried things like fish and onion rings
(especially onion rings) they stick to the basket. When I try and pry them
loose I usually loose some of the outer coating. With Onion rings it is
especially bad. I don't even make them because they just get all broken up
(me to) when I try and pry them loose from the basket. Can anyone give me
any pointers. Do I need a thicker batter? I used a commercial batter mix
and make it to the consistency of pancake batter, maybe a little thinner.
It coats them nicely but as soon as I drop them in the basket, they fall to
the bottom and get stuck. Help would be greatly appreciated.

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