SC - fried fish and other foods

[Ron Martino Jr]

> I'm assuming you are talking about coating the fish in flour or batter
> and frying it in grease or oil. (like British fish and chips?)
> 
> So, my question for anyone is, Is such fried food period? I'm wondering
> about other meats too, not just fish. I thought fried chicken was from
> the American South but I'm not sure.
> 
> If so, what was the cooking medium in period? Olive oil? lard? fish oil?
> Did they use breading or just cook it in the oil?
> 
> Thanks.
>   Stefan li Rous
>   markh at risc.sps.mot.com

	Batter coated deep frying, agemono (tempura, etc.), was introduced to
Nippon by Europeans in the 16th century, and the Japanese took the idea
and made it their own, as they do with many things. I don't know any
details, though, such as what the Portuguese were frying, what was used
for the batter, or what oils were used. I hope this helps to some
extent...

	Yumitori