Get your Fat on...

Gosh, we're at Day 21 already and I've got yesterday and today to write about so I'll try to keep it brief.  Well, as brief as I can make it...

So, Yesterday we made Fried foods... OH SO YUMMY!  Your Wet should be 1 cup milk to 2 eggs ratio. Dry, Wet, Dry is your mantra for breading.  I LOVE me some Panko breading... Dry off your meat, be it fish, shrimp, chicken etc...Season it, salt and pepper is usually sufficient but be creative if you like, then use one hand for the dry and one hand for the wet otherwise you'll have gross caked fingers to work with.  Here we go, meat into the flour with dry hand , then into the eggs remove with your wet hand, then into the Panko or whatever else breading you're using and use dry hand to completely coat.  Put it into the deep fryer that is set at 350°-375° and cook until GBD=Golden Brown Delicious. Season your food immediately after pulling from the fryer and onto your towels to drain the oil.   Chef also seasons the eggs, flour and panko but that is up to you. 

And here is a batter recipe that is super yummy for the shrimps and all else you could think of to use batter on. Dust with  flour first then batter to help the batter stays on. For onion rings dip it in flour, egg wash, flour then batter. Recipe for batter, 100g flour, 50g cornstarch, 1 Tbsp Baking powder and water.  So you add the water slowly while whisking and the consistency is up to you.  The thinner the batter the more like tempura it's going to be.  Start with a thick cake batter consistency and go from there.  Don't be afraid to Experiment.  Watch the Vids...

 If you're making fries you Blanch them first at 325°-350° until pale gold and you can squish your fries to test how soft it is.  Should be thoroughly cooked to remove moisture from the potato if it's not then your fries come out soggy instead of crispy.  Cool in refrigerator then Finish at 360°-375° Until GBD.  Please see vids on youtube for variations for deep frying your potatoes.

I'm going to share the recipe for a dip that is SOOOOOO good with fried shrimps.   9oz Mayo, 1/2 oz Parsley, 1/2 oz Basil, 1/4 oz Dill, 2 cloves Garlic all finely chopped.  Pinch of Curry and Cayenne (to taste... I loved a Lot of Curry flavor with this) Lemon juice to taste and Parsley or Dill for garnish.

Tarter anyone?  Mix Mayo, dill or sweet pickle or gherkin, onions, capers and chopped parsley, lemon juice and salt and pepper to taste... Experiment with the flavors to get the desired sauce that you want.  Add a filet of anchovy, chopped or paste to make Remoulade ... Don't turn your nose up to the Anchovy because OMG it's some serious UMAMI in the sauce.

So, Live a little and say WTF, Get your Fat on because lets face it, Fried food is YUMMY.  Just remember, as with everything else in life, Too much of a good thing is...Not so good.

That's my blip for my BFFs.