Monday, April 27, 2009

Seafood Fried Right

There is probably nothing better than a plate full of properly fried seafood. The crunchy seasoned crust perfectly compliments the sweet, moist fish inside it. On the other hand, there's nothing much worse than poorly fried fish either.

Fried seafood has garnered an unearned bad reputation simply because it is fried in oil, which to some equates to added fat and being unhealthy. However, when done correctly, fried seafood is not only healthy, but as stated above, a real taste treat.

So, how to fry right? The first step is to use the right oil for the job, and for me that means peanut oil. Not only is it a healthy choice for cooking, it will take the heat, which is the next important step.

Proper frying temperature is essential to having the optimum results from your frying efforts. Recommended temperature for frying is 375 f, this will cook the fish quickly without giving it time to soak up any excess oil. Invest in a frying thermometer, they're cheap, and will make you a great fry cook. Important to remember when cooking in batches, always allow oil to return to the proper temperature before adding new seafood.

Whether using a pan or deep fryer, don't crowd your seafood. Leave enough room so it can float freely and be evenly cooked on all sides. When your fish turns golden brown and floats to the top it is done. Remove from the oil with a slotted tool or tongs and place on a wire rack over paper towels to drain.

If done correctly you will have created one of the most delicious dishes known to man, fried seafood. The crust should be golden brown and crisp, the fish moist and tender. Cooked at the proper temperature and drained properly, the fish will retain a negligible amount of oil, and remember what little is absorbed is a healthy additive, so enjoy.

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