When frying - how to keep batter from sticking to the pan?

Monita is a recipe tester for Food52.

added 3 months ago

That usually happens when the pan isn't hot enough when you first put the pork chop into the pan. It may be that pan was quite hot when you were ready to turn it but it must also be very hot when you lay it in at the beginning

• 2 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

make sure you have enough oil, as well - not enough won't create the buffer between the food and the pan.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

sexyLAMBCHOPx added 3 months ago

Chilling the frying item in the fridge also helps the coating to adhere. Also, not overcrowding the pan, and like the answers above super hot pan and enough oil.

• 2 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

inpatskitchen added 3 months ago

So agree with the 3 previous answers..hot oil, enough oil and chilling are key!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content