giggler
Sous Chef
What are good choices for deep frying?
At my store they usually have thin fillets. they call them "sole", but I'm pretty sure they're Flounder.. they actually work quite well, but they're so thin, you wind up eating more breading than fish...
one time they had "Cod" fillets, worked really well and a much "thicker" cut of fish... very good, but pricey, and they don't have that often..
This week they had "halibut", so I'll try that this weekend, but just noticed the large fillet has skin on one side. Do I need to remove that, or just fry it too?
Thanks, Eric, Austin Tx.
At my store they usually have thin fillets. they call them "sole", but I'm pretty sure they're Flounder.. they actually work quite well, but they're so thin, you wind up eating more breading than fish...
one time they had "Cod" fillets, worked really well and a much "thicker" cut of fish... very good, but pricey, and they don't have that often..
This week they had "halibut", so I'll try that this weekend, but just noticed the large fillet has skin on one side. Do I need to remove that, or just fry it too?
Thanks, Eric, Austin Tx.