How To Make Beer Battered Lobster Tails | Fried Lobster Tails #onestopchop
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Ingredients
6-8 lobster tails
Dry dredge:
1 cup flour
1/2 cup corn meal
1/4 cup corn starch
1 tsp all purpose seasoning
1/2 tsp cayenne
1 tsp smoked paprika
1/2 tsp Cajun seasoning
1/2 tsp lemon pepper
-Wet Batter:
1 cup flour
1/2 cup corn meal
1/4 cup corn starch
1 tsp all purpose seasoning
1/2 tsp cayenne
1 tsp smoked paprika
1/2 tsp Cajun seasoning
1/2 tsp lemon pepper
1 bottle cold beer (lager preferred) or ice cold soda water
Remoulade:
Mayonnaise
Mustard
Hot sauce
Lemon juice
Cajun seasoning
Lemons for garnish
Fresh chopped parsley for garnish
Vegetable oil for frying
Skewers (optional)
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The GREATEST Fried Chicken Recipe IN THE WORLD!
This fried chicken recipe is AWESOME. If you want Juicy and crispy fried chicken, you cannot go wrong here. No to mention. It is very simple to make. Make sure your chicken is at room temp when frying.
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10 Deep Frying Mistakes most home cooks make
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Deep frying should be fun, simple, and most importantly make delicious food. Today I have 10 tips that do just that. Inspired from @ProHomeCooks video ➡️
Here are all my favorite items that I use to deep fry at home:
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- Thermoworks Thermapen ONE:
- Metal Skimmer:
- Induction Burner:
- Gas Burner:
- Wire rack + baking sheet:
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0:00 Intro
0:56 Deep frying tips overview
1:28 How Deep Frying works
3:22 Why home cooks avoid deep frying
5:32 Tip 1 - Use a thermometer
8:03 Tip 2 - Fry in the right vessel
11:53 Tip 3 - Set up the fry station
13:14 Tip 4 - Use 'good' frying oil
14:11 Tip 5 - Don't overcrowd the oil
15:24 Tip 6 - Salt immediately after frying
15:58 Tip 7 - Reuse your frying oil
20:00 Tip 8 - Clean surfaces after frying
21:13 Tip 9 - Stop frying for too many people
22:20 Tip 10 - Make fried food 'healthy'
26:19 What was your favorite tip?
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What's So Special About Korean Fried Chicken Batter?
Chef Deuki Hong of San Francisco's Sunday Bird and Sunday at the Museum teaches us about the unique batter mix that is used when making Korean Fried Chicken.
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Good things come to those who Crate.
Secret to Korean Fried chicken batter that stays crispy for hours
recipe:
Wings that don't get soggy!
While I am not a chef, I do have many years of deep-frying experience at the State Fair of TX. When I moved back to TX from NY 14 years ago, I was really missing Korean Fried Chicken, so I was determined to open up a wings & ramen joint! Since my SIL had experience running a restaurant, I would always pitch her ideas. We tested so many different batters for wings, and they were GOOD, but none of them would stay crispy after getting sauced. Even my mom got involved and encouraged us to try corn starch!
At some point, I realized that opening a restaurant was a little far-fetched. I then recalled eating yakitori at a Japanese place, and it was just chicken skin!! There was no meat! It was delicious because the skin is my favorite part! Elated with this new revelation, I ran to my SIL and said, What if we took just the chicken skin and fried it??? And instead of opening a restaurant, we can apply for the State Fair, and surely it'll stand out!?
And of course, my SIL excitedly agreed!! I was so happy she didn't call me crazy for my wild ideas! I hope you all have a chi Michelle in your life!! My uncle also hopped onboard. Gotta love that entrepreneurial spirit! My SIL and I spent many nights testing all kinds of fried foods, and somehow, we were accepted for a booth out of hundreds of applications!
When we applied, I was transitioning back to TX, but then I got a full-time position back in Corporate America. Thankfully, my SIL is a boss babe and managed the whole operations and delegated a few of the tasks to my uncle and me. She brought everything to life!
I like to think we brought fried chicken skin to Texas, and maybe even the US! I am trying to get more comfortable bragging about my accomplishments instead of feeling weird about it! Oh, and I was also on a deep-frying TV competition, and I won with a French toast mac-n-cheese burger. All this to say that deep-frying and air-frying are kinda my jam! :)
SECRET: So the secret to wings that stay crispy is a wet batter that consists of corn starch and rice flour!!