Why do deep fried foods turn out limp and soggy?
Try these tips: Make sure whatever you are frying is as dry as it can be before dipping it in your batter. If there’s moisture on what is being fried, a moisture barrier can form between it and the batter causing steam to be released into your batter. Instead of just paper towels, use a rack to place the fried food on so it doesn’t sit in any oil after frying. Paper towels will only absorb so much oil. But if you put the food on a rack, the excess oil is allowed to drip off. Before dipping your food into the batter, dredge it in flour. It sounds redundant, but this will help absorb any excess moisture as well. Good luck.
