Dishes can benefit from either batter or breading, but choosing the right method is important to maintaining flavor and texture throughout. Other than pancakes and some lighter cakes, batters are great for protecting softer, more delicate foods in the deep fryer or for preventing overcooking.
Breading on the other hand, often clumps up when placed in the deep fryer, which can create problems for the presentation and taste of the end product and your fryer. It’s because of this that breading is the preferred solution for baking, oven-frying and pan-frying foods. The breading is less likely to clump up and fall from the food, due to these less agressive methods of frying.