CWS4322
Chef Extraordinaire
Being a CI fan, I season my SS frying pans. I saw that one on the cheffy shows. I do use my CI for frying fish, however. I just don't like SS as well as I like CI.
Frying fish - what did I do wrong this time?!?
- Thread starter rodentraiser
- Start date
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The Rugged Dude
Senior Cook
Hard to beat a cast iron Dutch oven for deep frying... as someone earlier mentioned, get the oil hot... 350 - 375. Place the fish in slowly (walk it around a bit in circles for about four or five seconds before you let 'er go) and it shouldn't stick, regardless of your batter mix. Don't scrimp on the oil... use canola.
Make sure you wipe your face on your sleeve after eating. Not sure why, but this usually helps me to feel better after...
Make sure you wipe your face on your sleeve after eating. Not sure why, but this usually helps me to feel better after...
tenspeed
Executive Chef
Best done with a shirt without buttons on the sleeve.
The Rugged Dude
Senior Cook
Best done with a shirt without buttons on the sleeve.
No, no... just bite the buttons off on the way by. But, don't swallow them!
