Why fish batter always stick to the when deepfrying?

Fish batter doesn't always stick to the fish when deep-frying. If it does, it could be because:

- The batter is too wet. If the batter is too wet, it will not adhere properly to the fish and will be more likely to fall off during cooking. Make sure to follow the recipe carefully and use the correct amount of liquid.

- The oil is not hot enough. If the oil is not hot enough, the batter will not set properly and will be more likely to stick. Make sure to heat the oil to the correct temperature before adding the fish.

- The fish is not dry enough. If the fish is not dry enough, the batter will not adhere properly and will be more likely to fall off during cooking. Pat the fish dry with paper towels before dipping it in the batter.

- You are not using a nonstick pan. If you are using a regular frying pan, the batter may stick. Try using a nonstick pan to prevent sticking.

- You are overcrowding the pan. If the pan is too crowded, the batter will not have enough room to spread out and may stick to the fish. Make sure to cook the fish in small batches so that the batter has room to spread out.

- Your batter may not have any cornstarch. Try adding a bit of cornstarch to your mix. This ingredient helps to make the batter crispy.