Why do you batter food before frying?

Answer 1

When frying any meat, you should dip it in flour first because flour sticks to the meat.

Then in egg whites and milk because that will soak into the flour. Then into whatever coating you are frying with because it will stick to the egg and milk. This goes for anything fried including fish and pork.

Answer 2

There are usually two reason. First the coating adds flavor and/or texture to the fried food. Second, the coating keeps the food from cooking too quickly in the oil or from absorbing too much of the oil.

Answer 3

Coating meat in flour before frying adds a layer that will brown better. Also, if this step is done before meat is added to a stew, this will help to thicken the sauce. Hope this helps!

Answer 4

The flour will cook off, and help thicken the sauce/gravy for the stew.

Answer 5

It's not necessary to flour the meat most of the time. When you flour meat, it improves the taste and texture of the meat.

Answer 6

Coating on foods that will be fried are usually used to enhance flavor and texture. Occasionally, it also protects the food, if it's more delicate, during the cooking process.

Answer 7

There are several reasons. It could be to add flavor, to create a crispy texture, to keep the food from falling apart in the oil, etc.

Answer 8

Batter acts to help seal in moisture and exclude oil, keeping the chicken moist and less oily.