Not all fried food is created equal. Tonight I was on a mission to make fish and chips. I wanted REAL fried fish instead of the baked variety and with a little help from Cooking Light I learned that it can still be a healthful choice.
You need the right batter than will not absorb too much oil and the oil needs to be at the perfect temperature (too low and the fish would absorb too much oil, too high and it will burn on the outside before cooking on the inside). 375* is usually the sweet spot. Get your food thermometers out!
I used this recipe for fried catfish (using halibut instead) and it was incredible!! I loved not only the taste of the cornmeal crust but also the crunchy texture).
The fish was perfectly crispy on the outside and tender on the inside. Not one bit greasy. Amazing!
My weird obsession with frying food just got stronger. Something about the oil bubbles… they mesmerize me and make me giddy. I don’t know…
Baked truffle fries didn’t hurt either [Coat sliced potatoes in EVOO and dried thyme, bake at 450* for 10 minutes, finish with a drizzle of truffle oil.]
Healthy-ish fish and chips. Mission accomplished!
Have you ever deep fried anything? I want more bubbles.