How to keep battered (tempura) goods from sticking to the deep frying pan?
What you are describing should not happen when using the right technique. I suspect this is happening because you are either lowering the battered food into the oil using the net, or your oil temperature is not hot enough to cook the batter before the food sinks to the bottom. The net is only for removing the food once it is cooked. 

Battered food should be partially lowered gently into the oil by hand and then dropped the rest of the way once partially submerged, if you lower using the net the batter will get in the net and it will all cook together. 

Temperature-wise your oil should be about 175C (350F), if it's much lower than that the batter won't crust up fast enough. 

Also avoid crowding your fryer, if you put too much in at once your oil temperature will drop too much and it may end up forcing pieces in to the net too quickly.