{"id":155,"date":"2013-12-12T00:45:27","date_gmt":"2013-12-12T08:45:27","guid":{"rendered":"https:\/\/dwaynejeng.com\/blog\/?p=155"},"modified":"2014-11-10T21:49:51","modified_gmt":"2014-11-11T05:49:51","slug":"deep-fried-fish","status":"publish","type":"post","link":"https:\/\/dwaynejeng.com\/blog\/2013\/12\/12\/deep-fried-fish\/","title":{"rendered":"Deep-Fried Fish"},"content":{"rendered":"

\"DSC01926\"<\/a><\/p>\n

Monday, December 9, 2013 – This week’s episode of cooking class was about fish. Incidentally, all the classes about cooking techniques were front-loaded. Most of the later classes are about ingredients. So I was trying to find a fish dish that I could do to learn a new cooking technique. So I decided it was time to deep fry something.<\/p>\n

<\/p>\n

It’s pretty straightforward, really. I dipped fish in buttermilk, then rolled them in flour. The flour was also mixed with a dash of salt, garlic powder, some Old Bay<\/a>, and minced rosemary, because all of those things are awesome.<\/p>\n

My fish of choice was true cod. Because the recipe suggested cod or halibut (both of which are common frying fish), and cod was the cheapest.<\/p>\n

So I don’t have a deep fryer. It would take too much space and be difficult to clean. So I ended up building a deep-frying contraption out of a 6 qt stock pot and a candy thermometer. Which is actually fairly common.<\/p>\n

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(Not pictured: The actual deep-frying action.)<\/p>\n

As it turns out, my induction range barely has enough power to bring the oil to 350 F. It took 30 minutes to get there, and as soon as I dropped in the fish, the temperature droped to 300 F. (So my fears of turning on the stove and leaving it there, while justified, were unnecessary.)<\/p>\n

Alas, I’m not a proper British chippy. According to Wikipedia<\/a>, fish and chips are served with salt and vinegar. I sprinkled kosher salt on mine and squeezed a lemon slice. (And I thought about using a seasoning salt for the next time around.) But it was still delicious and crispy (no tartar sauce needed), so I guess it’s all right. Now I just need to deep fry some potatoes, some chicken, a candy bar…<\/p>\n","protected":false},"excerpt":{"rendered":"

Monday, December 9, 2013 – This week’s episode of cooking class was about fish. Incidentally, all the classes about cooking techniques were front-loaded. Most of the later classes are about ingredients. So I was trying to find a fish dish that I could do to learn a new cooking technique. So I decided it was […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[46,47],"class_list":["post-155","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-deep-frying","tag-seafood"],"_links":{"self":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/comments?post=155"}],"version-history":[{"count":3,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/155\/revisions"}],"predecessor-version":[{"id":451,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/155\/revisions\/451"}],"wp:attachment":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/media?parent=155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/categories?post=155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/tags?post=155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}