SC - Fried Foods

[Uduido at aol.com]

In a message dated 97-04-21 02:00:38 EDT, you write:

<< Seems as though the commonest method would be to fry with no coating at
 all, using olive oil or "whyte grees": effectively lard or rendered
 suet.  >>

Please do post the recipe! :-) You are right on the button about not coating
the fish with flour or whatever. So far as chicken is concerned, if you fry
it slowly with the SKIN attached it developes a nice crusty exterior without
the addition of  extraneous material. The main secret to frying without a
coating is to constantly monitor the fat's temperature and make sure that it
does not rise to a level where the food is dessicated or burned before the
interior is cooked.

Lord Ras