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Techniques · FTLB204
Deep-Frying
Cooking in plenty of hot oil, soft-fried in a starch batter or dry-fried straight after seasoning.
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Mural guide
Battered fish pieces fry in bubbling oil in a clay pot, a hand lifts out golden pieces with a woven bamboo strainer, a plate is piled with fried fish beside a sprig of coriander, and a small bowl holds dipping sauce.
Cooking food submerged in plenty of hot oil until crisp and golden.