Crispy fish?

Here we have a chunk of Cod at just over an inch thick cooked for fish & chips tonight. Crispy but no knife was used. They were cooked in a #7 BSR on a gas stove with 1/8” lard. The fries were deep fried in canola. To keep the temp. up I went up to medium and then back down to lo-med-lo. Adjusted again when flipped but that wouldn’t have been necessary with 1/2” or more lard. This worked.



Hilditch

That's what I'm talking about! I just may have to thaw a few walleye fillets for dinner after seeing that!