I love fried cod.
food Everything Fried
- Thread starter BigB
- Start date
Fish balls and Chips
Cod with Dill and Parsley, Fife flour coating.
My Turmeric Habanero sauce and Coffee Vinegar.
Cod with Dill and Parsley, Fife flour coating.
My Turmeric Habanero sauce and Coffee Vinegar.
Got a pack of chicken thighs, spiced them up and then vacuum packed them, will marinate then into the freezer.
All these destined for the deep frier. two with smoked paprika, half curry spice, the other my habanero mix hot spice powder.
All these destined for the deep frier. two with smoked paprika, half curry spice, the other my habanero mix hot spice powder.
Food Ranger recently did a show from India. One of the dishes was fried chicken marinated in a masala and then dusted with more spices when served. They joked about it calling it JFC and DFC... 
The stuff looks killer
https://youtu.be/XjRhYP-OXdM?t=431
The stuff looks killer
https://youtu.be/XjRhYP-OXdM?t=431
Supper last night, Deep Fried Turkey Wing 
DID SOMEONE SAY FRIED FOODS?! Why is this thread, which celebrates the second best type of food after the weber have more pages?
My attempt at Nashville Hot Chicken. I found an epic recipe, but subbed my own special spices.
The naked fried chicken
After saucing
And served.
My attempt at Nashville Hot Chicken. I found an epic recipe, but subbed my own special spices.
The naked fried chicken
After saucing
And served.
Nice, you got that KFC-like craggly skin that I'm trying to replicate. What did you use for batter? Only problem with this chicken is that it's messy as hell to make lol
Some recipes I saw use oil for the sauce, others use butter. Anyone prefer one over the other?
Some recipes I saw use oil for the sauce, others use butter. Anyone prefer one over the other?
Supper.
Hells Kitchen said:
cut chicken into quarters, wings and breasts. do a dry brine with salt and pepper. drench in flour, dip in buttermilk, then back into flour. a trick to get more of those "craggly skin" pieces is to use your hands when you dip, then the stuff that sticks to your hands, rub your hands together to get it off and smash it back onto the chicken. i like to use pork lard for frying. and when i bloom the brown sugar spice mix, i use hot pork lard for sure. vegetable oil is a good substitute if you keep kosher or halal
BigB said:
My grandmother on my dear sweet mothers side made the bestest fried chicken.
Nothing else comes close.
And I've spent all my life trying to replicate it but...
No can.
She was a hungarian chicken frying magic grandma.
But I learned some 'thangs.
I'd let that chicken do the backstroke in buttermilk for 24 hours.
When ready, dredge in seasoned flour.
Then back into the buttermilk.
Double dip it into the flour.
Old school Crisco.
And cast iron.
I don't like catfish.
But it works for that too.
And you'll need a metric shit ton (Official SoFlo Measurement) of tartar sauce....
Hot sauce.
And lemon.
I need to fry somethin'.
BigB said:
Cheers! I know full well the EPIC masses of gunk that accumulates on your fingers
never knew it could be put to good use Will try the pork lard next time. On this occasion I did use vegetable oil. Fish n chips
Hells Kitchen said:Fish n chips
Geez Louise.
What a coinky dinky!
I have been fantasizing all day.
About fish n' chips.
Only on a taco.
That pic makes my tongue harder that penitentiary steel.
With a head on it.
Like a house cat.
Wait...
What in the actual hell?
That's a child's portion of tartar sauce!
I would rock beaucoup way more.
Think cattle trough.
Because the chips are begging for it.
Like a meth head at the Qwiky Stop gas pump at 4am.
That lemon looks juicier than a shampooed water buffalo.
I'ma need another half a lemon like thatern.
Por favor.
And top off that drink while you're at it.
Neat.
Yesterdays Lunch
Curry DF Chicken, potatoes a bit brown but still great. Garden Salsa on top.
Curry DF Chicken, potatoes a bit brown but still great. Garden Salsa on top.
My favorite fish is Swai which comes in huge fillets. It's basically a Japanese catfish with great flavor with the perfect moisture content and fluffy texture. My preferred way of cooking this has been with Andy's Cajun Fish fry breading and we just coat the fish extremely well and place 6 fillet in a oiled casserole dish and bake for 12 to 14 minutes at 425°. I prefer to bake fry so that the mixture does not lose any of the intense heat and if you have not tried this, I assure you that you should have a drink on standby because it's very spicy :-) I'm definitely interested in finding or creating a good recipe using fresh produce to bring the heat instead of a pre-bagged mixture but if you like flavor and you like it hot, this stuff is rock 'n' roll in a bag baby!