Nearly allcatfishyou encounter on restaurant menus has one thing in common: a long soak in hot fat.
We’ve never quite understood the appeal.
Once food is battered and fried, doesn’t it all start to taste the same?
Mitch Mandel and Thomas MacDonald
How to Make It
Eat This Tip
Pan-Frying
The virtues of pan-frying are manifold.
Next, you avoid the mess of deep-frying at home.
Don’t crowd (!)
or the oil temperature will plummet and the crust will be soggy.
came from one of our Cook This, Not That!
For more easy cooking ideas, you’ve got the option to alsobuy the book!
