The best fried seafood

[Skitterpop]

Originally Posted by The Dad Fisherman

You'll know by looking at it.....if you have the fryer at 350 as soon as they are Golden Brown take them out.

and they float


so if the oil is hot and you are doing small batches (hold cooked items in toaster oven covered at 200 preheated)

you are not looking at more than 4 to 8 minutes for the bigger items

[zacs]

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.