You just need to play around with the batter. Only you will know when it’s right.
If you have lots of “chaff”…then your batter is too thin.
I do beer battered onion rings, and can have the same issue, batter too thin, or too thick no good. Have to adjust flour/liquid every batch to get it just right. After a while you will know when it’s “right”
This picture is after about 150 hand dipped rings…..notice very little chaff.