Hello, just a quick introduction, I run a family-owned restaurant, and one of the foods we serve is Fish and Chips. Recently, I noticed that the batter on the fish has become extremely greasy. Like if you touch it, your hands gets very greasy. And its not only me, but some of our customers noticed it too. For our batter mix, we use a Krusteaz Fish and Chips mix, and mix it with Carbonated Water. Can't really say the proportions, but I can assure you that the batter is thin. We dredge the fish in seasoned flour before dropping it in the batter. We use vegetable oil, and the temperature is around 340-350 degrees. So I am not sure why the fish and chips is coming out too greasy. Should we use beer instead of Carbonated Water? Or should we use just plain old water. And do we chill the batter in the fridge? What do you guys think? Thank you.