Originally Posted by Andy M.
...and it might be fun to try other stuff.
Andy, I fry pretty much the same foods as you do, with the addition of diced potato (about the same size as playing dice), and home-made egg rolls and wontons. One thing I did deep that came out exceptional was naked steelhead trout fillets. I posted it previously in its own thread. I simply took the frozen filet, with not coating, seasoning or anything else, skin on, and dropped it into the hot oil (yep, in that big wok) and let sizzle for ten minutes. When I took it out, I simply seasoned with salt. That was possible the best tasting chunk of steelhead I've ever eaten. I mention it here because it's worth repeating.
Seeeeeeya; Chief Longwind of the North