I made a deep-fried Mars bar today. When I was initially lowering it in the oil I held it with tongs, and when I released, the part where the tongs were touching had left the chocolate exposed. I hurriedly fished it back out, holding it by another part (already slightly crisped by then) and dipped it back in the batter to seal the exposed part. It worked ok but I couldn't help thinking there's a better way.
Dunk the tongs in the batter too, or use your fingers. It should just kind of seal itself then, as you let go.
Watch an experienced traditional chip-shop owner putting the fish in*. Fish & fingers go in the batter, fish is gently laid in the fryer, fingers are kept cool by the batter. You never see any remaining finger-holes left in the batter by doing it this way.
*or a traditional tempura chef if you've never been in a British chippy, though I'd have thought you must have at least seen a Glaswegian one if you're doing the Mars bars;)
Just for fun, if no-one gets the references , including those in the comments below…