How is excess breader removed from a fried fillet?

The method of using a quick snapping motion to transfer the fried fillet from one hand to another is effective for removing excess breader because it leverages gravity and the motion itself to dislodge any loose breading. This technique helps maintain the crispiness of the fillet while ensuring that it does not carry an excess amount of breader, which could otherwise create a soggy texture or an unappealing appearance.

In contrast, other choices do not provide the same efficiency in removing excess breader. For instance, patting the fillet dry with a towel might remove some moisture but is less effective at dislodging loose breading and could lead to a greasy texture. Gently shaking the fillet in the basket can help to some degree but may not be as thorough as the snapping motion. Blowing on the fillet to remove crumbs is not practical and could spread contaminants rather than effectively removing excess breading. Therefore, the snapping motion is the most appropriate and effective method in this scenario.