Quote:
|
Originally Posted by Fish On
Now that we have our mouths watering....I'll definately be printing this list and trying out a few when I get the chance.
I've always wanted to cook great fried seafood at home but it NEVER comes out any where near the restaurants. What is it about fried seafood that makes it so difficult and so good at the restaurants? You guys that work there, what can you tell us? We all catch tons of fish. How great would it be to be able to "fry it like the pros"?
Recipe's???? Please????
|
It might be that the commercial fryers are generally gas flamed and can reach temps your home setups cannot.... and some places its all the flavor from other stuffed cooked in same oil.