A word for the wise

I marinated some jumbo shrimp (about 2 lbs) and 24 frog legs in buttermilk and hot sauce with cayenne. I typically use seasoned flour for frog legs and Louisiana fish fry for shrimp
Well me, the wise one, found a shrimp and fish WET batter in an old cookbook and thought WTH?
After dredging and frying in fry granddaddy the batter immediately fell off. I thought the temp was too low. After. many cussings of myself, I ended up with otherwise fine food almost inedible.
The point is don't try to batter wet food in a wet batter. Fml. Thank goodness the hushpuppies and cole slaw were outstanding