A friend of yours has decided that she would like to prepare (1) battered deep-fried chicken and (2) crumb-coated, pan-fried fish for her next Friday night card game. Give her some guidelines for making a perfect crumb coating for her pan-fried fish. What culinary issues should she keep under consideration when selecting a commercial batter for her chicken? When and where should she add flavorings and seasonings? What about type and amount of oil, size of pan, and frying temperature?
What will be an ideal response?
See section 5-7.
Nutritional Science
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