"Before the flavors kick in and the freshly cooked warmth invades the senses, it's the crispness that determines just how good a classic British fish and chips recipe truly is. Unfortunately, it's not always a guarantee with every single batch you make. It all comes down to precision and patience, particularly as you're preparing the fish. A little bit of patting dry and a few hours of refrigerating can go a really long way in ensuring that perfect bite in the outcome."
"Excess water not only makes it very difficult for the batter to stick, but it can also render the fish unappetizingly soggy. The moisture, trapped between the fish and the batter, will turn into steam when the fish meets the hot oil, thus preventing it from fully browning to a crisp. This is why patting dry with paper towel is the best way to keep the batter on fried fish from falling off."
Crispness in fried fish depends on surface dryness. Excess surface moisture prevents batter adhesion, creates steam in hot oil, and yields soggy, under-browned results. Pat fish dry thoroughly with paper towels before coating. Air-dry fillets uncovered in the refrigerator for one to two hours or longer on a plate or wire rack; sandwiching between paper towels can block odors. After longer refrigeration the surface becomes dry and slightly tacky, ideal for batter adherence and deep-frying. Optional dry-brining with kosher salt or a 2:1 salt-to-sugar mix for one to eight hours further dries the exterior and firms the flesh.
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