Fried chicken, fried fish

Fried chicken, fried fish

How to get that perfect breading

There’s a lot more to deep-frying than just flour and oil. Yes, you need both, but throw a few more ingredients into the process and you’re golden.

Fish filets or thinly sliced chicken breasts work best. Or you can cut them up and make “fingers.” Three bowls contain all you need for the batter: one with flour, one with egg whites and one with some kind of breading, like bread crumbs or even Ritz crackers. I don’t know what it is about this mixture that works so well, but whatever you deep fry will come out a lot nicer than if you just use one of these ingredients.

You don’t need a deep fryer, but about a finger or half a finger of oil in a pan will do. Heat it up on medium low heat.

Using tongs, first dip your chicken or fish in the flour, then in the egg white and finally in the breading. Then slide it into the oil. You will be able to see when it’s done. Let it cool and dry on some paper towel.

While you’re at it, why not make your own sauce? Tzatziki sauce is great on chicken. I wrote about how to make it last week – remember, though it’s easy to make, it takes a little time to really “mature” in the refrigerator.

Tartar sauce is great for fish. It’s really just mayonnaise and sliced up pickles, along with salt, pepper and some spices like parsley. Add whatever you like. Once you get the hang of it, you can deep-fry almost anything. Just remember to keep the heat low and have plenty of paper towels on hand.