Quote:
Originally Posted by Wifi-1
Assuming you are not proposing the seafood at this establishment is substandard, I agree that fresh cooking oil and a competent chief is essential. 
Otherwise, I would return here in a flash. |
This. The key to good fried food is clean oil and temp control. Anything that turns out greasy was fried in cold oil or left in too long. Watch the Alton Brown episode Fry Hard and he explains that frying is essentially steaming and as soon as the steam stops pushing out, oil rushes in.
There is something to be said for a cook that really knows how to fry stuff.
I fried my turkey this year and while waiting for it to be done dropped in a few oreos coated in pancake batter and some torn off pieces of pop up dinner rolls with cheese inside. Thanks me later.