Okay first let me thank you ahead of time for trying to help.
Cheffing for 30+ years and now I'm at wit's end to solve the problem.
We are making fish and chips using rice bran oil. (And before you can say it's the temperature that's causing the oily batter, it's not as we tested at length: 180c going up in 10c increments to 210c, we even tried going down in temperature).
We do the 2 tank system where we initially put the fish in one to seal and finish in the second.
We have tried low starch flours and high, we have tried low gluten flours and high, egg whites, different levels of baking powder and baking soda, different beer batters. I must have tried over 70 batter recipes.
Now I know there has to be some oil, I get that, I'm just to reduce it some.
We drain the fish after the fry.
Now our chips is the puzzling part. There almost no oil on them when eating them.
We dry the fish down before flouring them in rice four.
So has anybody have an idea to try?