Louisiana Fish Fry
is terrific stuff. If you'll remember, my sou vide project
led me to discover an old electric fry pan, unused and forgotten after
20 years. So when I saw those seafood seasonings I tried some on fish. Fried 'em in that skillet. Absolute amazing
taste. Splatter
free; almost no clean-up; controlled oil temperature.
Yesterday, the family requested BBQ chicken for dinner, so while they
frolicked in the sun I thawed some Purdue skinless thighs. The
outdoor
grill is broken, so I was going to oven bake; brush on the Sweet Baby Rays; then broil to a
fine turn.
But wait!
We loved the fish because the crust is exquisite; and because of the
even heat every piece is the same. That's when the
magic happened. What if I did the skinless thighs the same
way? So I did. And I was right!
This chicken is good. The crispy finish emulates fried chicken skin crunch, which is maybe the most
delicious thing in the universe after bacon. It was so good that,
before I brushed them with sauce, as per plan, I tested one piece in the oven.
The
sauce goo'ed up, and the result was nowhere near as good. I offered it as a dipping sauce, but nobody bothered. It was oohs-and ahs
from
the get-go. Afterwards, they hoisted me on shoulders, and paraded me around the yard before tossing me in a blanket. That's how I'll remember it.
Best invention ever.
You're welcome.
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