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In response to
"There need to be more restaurants that offer a whole fried fish"
by
JD
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Am I crazy or is it counterproductive to put anything on the skin layer of the fish? Unless that insulates it and regulates temperature/moisture
Posted by
Max
Dec 2 '22, 12:43
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I recall Alton Brown talking about cooking turkey or something with a tv host:
"Well here's the thing: what is the purpose of skin?"
"To taste delicious."
"Hah. Right, but in anatomy its role is a barrier. You're not going to get into the meat by trying to season the skin."
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Responses:
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