America’s Test Kitchen from Cook’s Illustrated Perfectly Fried Seafood
Fried seafood is a classic dish that is enjoyed by many people around the world. However, getting the perfect crispy texture and flavor can be a challenge. That’s where America’s Test Kitchen from Cook’s Illustrated comes in. They have perfected the art of frying seafood and have shared their secrets with us. In this article, we will explore their tips and tricks for making perfectly fried seafood.
Choosing the Right Seafood
The first step in making perfectly fried seafood is choosing the right type of seafood. Not all seafood is created equal when it comes to frying. Some seafood, like shrimp and calamari, are perfect for frying because they cook quickly and have a mild flavor that pairs well with the crispy coating. Other seafood, like fish, can be more challenging to fry because they can fall apart or become too greasy.
Shrimp is one of the most popular types of seafood for frying. When choosing shrimp for frying, it’s important to select large, firm shrimp that are deveined and peeled. The tails can be left on for presentation purposes, but they should be removed before eating. To prepare the shrimp for frying, they should be patted dry with paper towels to remove any excess moisture.
Calamari is another popular seafood for frying. When choosing calamari for frying, it’s important to select fresh, tender calamari that has been cleaned and sliced into rings. The rings should be patted dry with paper towels to remove any excess moisture before frying.
Fish can be more challenging to fry than shrimp or calamari because it can fall apart or become too greasy. When choosing fish for frying, it’s important to select firm, white fish like cod or haddock. The fish should be cut into bite-sized pieces and patted dry with paper towels to remove any excess moisture.
The Perfect Coating
The coating is what gives fried seafood its crispy texture and flavor. America’s Test Kitchen from Cook’s Illustrated has developed the perfect coating that is both crispy and flavorful.
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup cold seltzer water
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, cayenne pepper, paprika, garlic powder, onion powder, dried oregano, and dried thyme.
- Add the cold seltzer water and whisk until the batter is smooth.
- Let the batter rest for 10 minutes before using.
The Perfect Fry
The final step in making perfectly fried seafood is the frying process. America’s Test Kitchen from Cook’s Illustrated has developed the perfect fry that ensures the seafood is crispy and not greasy.
- Fill a large, heavy-bottomed pot with 2 inches of vegetable oil and heat over medium-high heat until the oil reaches 375°F.
- Dip the seafood into the batter, shaking off any excess, and carefully place it into the hot oil.
- Fry the seafood in batches, being careful not to overcrowd the pot, until it is golden brown and crispy, about 2-3 minutes.
- Remove the seafood from the oil with a slotted spoon and place it on a paper towel-lined plate to drain any excess oil.
- Serve the seafood immediately with lemon wedges and tartar sauce.
Making perfectly fried seafood is a combination of choosing the right seafood, using the perfect coating, and frying it to perfection. With the tips and tricks from America’s Test Kitchen from Cook’s Illustrated, you can make perfectly fried seafood every time. So, go ahead and give it a try!
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