Deep-frying Flashcards
1
Q
Fish best for deep-frying.
A
Lean fish (whole or small)
2
Q
Shellfish best for deep-frying.
A
shrimps, clams and oysters
3
Q
Fish to be fried is ____ or ____ to prevent sticking from frying pan.
A
breaded or buttered
4
Q
The batter also provides a crisp,
flavorful, and attractive ___
A
coating
5
Q
Frozen breaded fish can be fried without ___
A
without thawing
6
Q
___ is usually served with lemon or cold sauce such as tartar, remoulade or cocktail sauce on the side.
A
fried fish
7
Q
The oil used should be enough to ___ the food item during frying.
A
submerge
