Breakin"even
Crew Member
I'm thinking of deep frying some fresh Ling. I was going to try the flour/egg/panko
that RC did, I know the oil should be 350 degrees. The pieces are 1 and 2 inches thick,
and was wondering how long to fry for. Also was wondering if if I was doing batches if
they stay good in a warm oven untill all batches are done like chicken.
that RC did, I know the oil should be 350 degrees. The pieces are 1 and 2 inches thick,
and was wondering how long to fry for. Also was wondering if if I was doing batches if
they stay good in a warm oven untill all batches are done like chicken.