Batter acts like a thermal blanket around delicate foods like fish, preventing too much heat reaching in while also preventing steam from leaking out. When this goes right, the batter steams the fish inside a protective layer while also repelling the oil to leave a crunchy exterior.
Dr Sue Bailey, a food scientist from London Metropolitan University, told MailOnline: 'When battered fish is fried it becomes crispy because oil gets to a higher temperature than water. The moisture in the fish and batter quickly turn to steam and this escaping steam prevents the oil from penetrating the food and turning it greasy.'
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