"Paul M. Cook" > wrote in message
news:9XUpi.8853$7V6.8279@trnddc03...
>
> "Ablang" > wrote in message
> oups.com...
>> Battered fish tacos need not be covered in grease
>> By JIM ROMANOFF - The Associated Press
>>
>>
> http://www.kcchronicle.com/articles/...f625589236.txt
>>
>> Fish tacos are extremely popular in coastal areas of Mexico, and it's
>> no wonder.
>>
>> The local catch of the day is battered, deep fried and served wrapped
>> in corn tortillas along with a variety of salsas, chopped vegetables
>> and crema, a rich Mexican version of sour cream.
>>
>> If it weren't for the deep-frying, this would be a healthy meal. Fish,
>> chopped tomatoes and onions, shredded cabbage, and fresh salsas are
>> excellent choices for a healthy diet.
>>
>
> Alton Brown did a great show on frying. He showed that done properly,
> deep
> fried food is not overly greasy.
>
> I love making fish tacos. Cabbage makes for the best tacos. You need a
> heavy, dense batter that sticks to the fish and makes a crunchy coating.
> Beer batter is best and adds a lot of flavor. Deep frying is the only way
> to achieve the desired results. And as Alton Brown showed, it isn't
> greasy
> unless you cook it too long. He made a whole pile of fish and chips and
> only lost 2 tablespoons of oil in the whole batch.
>
> Paul
>
I agree with what you are saying, but my first thought was (sorry to say)
?how much of that liquid was water to make up the 2T of oil lost. Maybe none
because it steamed/boiled away. But, still, I can wonder.;-))
Dee Dee