Should my fish be from the fridge or at room temperature before battering?

Here's why:

* Better Batter Adherence: Cold fish will cause the batter to become sticky and clumpy, making it difficult to get an even coating. Warmer fish allows the batter to adhere more evenly and create a crispy, delicious crust.

* Faster Cooking: Warmer fish cooks more evenly and quickly. Cold fish will take longer to cook through, which can result in dry, overcooked fish.

Important Note: Make sure your fish is completely thawed before you batter it.

To bring fish to room temperature:

* Take it out of the refrigerator 30-60 minutes before you plan to batter it.

* You can also submerge the fish in cold water for 10-15 minutes to help it thaw faster.

Always remember food safety:

* Do not leave your fish at room temperature for more than two hours.

* If you're worried about food safety, you can always cook your fish directly from the refrigerator, but keep in mind that it will take longer to cook and the batter may not adhere as well.