PHP Warning: Use of undefined constant VBA_SCRIPT - assumed 'VBA_SCRIPT' (this will throw an Error in a future version of PHP) in ..../includes/functions_navigation.php(802) : eval()'d code on line 1 Fried fish.
one of the biggest "secrets" of frying is the temp of the oil, if it is too cold it will just sort of 'soak" in oil and absorb heaps, but if it is very hot it will instantly seal and not take in much at all, as a general rule the oil should be about 190 degrees C when the fish is added, then when it drops a bit it will be still at about 180, another trick is to have the pieces small or thin so it cooks very quick and do not throw in a heap of just out of the fridge pieces at once, it will drop the temp too much, so here goes from the start, have fish ready to go, floured/crumbed and sort of room temp (almost) oil up to temp and a fair bit of it, in with the fish in small amounts, when desired colour/just cooked (do not cremate fish) whip it out, onto paper towel and then a sprinkle of coarse salt, and your done!! repeat if doing more.
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