Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max
The Romantic Table is an epicurean exploration of the food and wines of the California Central Coast, seeking the
the best of Santa Cruz, Monterey, Paso Robles, San Luis Obispo, Santa Barbara, and the people who live here.
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