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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4 Comments
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.