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How-To

Deep-Fried Foods that Sizzle with Flavor

High heat, a heavy pot, and fresh oil are the keys to crisp, grease-free favorites like onion rings, fried shrimp, and hushpuppies

Fine Cooking Issue 20
Photos: Ben Fink
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We all love fried food, though most of us will not admit it. It’s also true that most of us don’t often get the chance to have excellent fried food: shrimp, say, that are perfectly crisp outside, moist and tender on the inside, and totally greaseless. Taylor is here to tell us that if we have decent ventilation, an accurate thermometer, and a heavy pot, there’s no reason why we can’t enjoy this kind of perfection at home. He tells us everything we need to know: the size and kind of pot to use; the right kind and amount of oil  to use; the importance of monitoring the temperature, preferably with a thermometer; how to add food to the oil; how to drain foods before serving (paper towels are not the answer!); and how to store oil for reuse, and when to discard it. A series of photos illustrates the process of making  flawless onion rings. Recipes include: Fried Onion Rings; Fried Shrimp; Cocktail Sauce; Hushpuppies; and Apple Fritters.

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