Master Recipe for Floured Fried Seafood
Every great fish and chip shop has a master recipe, and this is ours. The technique of coating seafood in seasoned flour and frying it in hot oil is one of the oldest and most satisfying in the world. Done well, it produces a thin, crispy crust that shatters when you bite into it, revealing perfectly cooked seafood inside. The key variables are the temperature of the oil and not overcrowding the pan. This technique works with fish fillets, calamari rings, prawns, scallops – essentially any seafood. Master it and you have a skill for life. Master Recipe for Floured Fried Seafood Serves 4 You'll need 600–800 g seafood of your choice (fish fillets, calamari rings, prawns, scallops) 1 cup...