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i could write a book about fried seafood.
floating sometimes means overcooked. you can't just go by floating. you can only go by internal temperatures. most good restaurants have developed their recipes/fryer temps/times and have a system to make it right.
That is why they do it better than you. if you develop a good recipe, get the oil you like through testing, perfect the cook time, etc... you can do it just as good.
just like making a plug that catches. tested and tweaked over time.
Or you can just go pay to have them do it and not have to worry about cleaning up.
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