![]() ![]() Hot oil makes the batter super crispy without getting soggy and absorbing too much oil. Tip: Fry in batches so you don't overcrowd the pot, which will cause the oil to drop in temperature. Fry for about 3 to 4 minutes per side, turning halfway through using a spider. ![]() Fry the Salmon – Using a fork, dip the salmon in the batter, then place in the hot oil, moving back and forth a few times before letting it drop in the oil.And also season it again right when it's out of the oil with a little more coarse salt. Tip: Don't skimp on seasoning the fish with salt before it goes into the batter to bring up the flavor do it while you're prepping, or as much as an hour ahead of time. ![]()
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