Cajun Fish Fry with Tartar Sauce
The secret to good fried seafood is the temperature in which you fry, 350 degrees is ideal. But the main cause of greasy fried food is not letting the oil return to the temperature of 350 degrees before you drop the next batch. A simple kitchen tool, a frying thermometer, can alleviate this problem. Another tip is to always shake off any excess fish fry whatever you're frying before you place it in the grease. This will prevent the excess from floating to the bottom of the pan and burning.
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