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#5
07-28-2008, 09:05 PM
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You want a flash fry if you want crispy fish. If the oil is cold, the fish will be oily and mushy. I use plain old fashion corn meal for all of my frying needs of fish. Another thing to note is before you drop the fish in your oil, take some of your batter and drop a little in your oil. If it instantly bubbles and cooks without burning the oil is hot enough. If it just slowly begins to bubble or just roll around the oil is to cold. You can also take a drop or 2 of water to check it. If it instantly vaporizes and the oil isn't burning your good to go.
I always tell people who question my cooking that I didn't get my mid section by not being able to cook.
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