A question about a recipe: Lime and Tarragon Aioli with Panko-Crusted Fish Sticks
does the oil have to be a certain temp for frying or is "really hot" OK?
Recipe question for: Panko-Crusted Fish Sticks With Lime & Tarragon Aioli
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Their friend Julia Lee (whom they call the fry queen) uses the chopstick test to see if the oil is hot enough for frying. Dip the wooden chopstick (I use a skewer) into the oil until the tip touches the bottom of the pan, if lots of bubbles form right away around the tip (like champagne) the oil is ready for frying.