The Deep Fry (Cross-Cultural)

Ingredients

• 800 g protein or vegetable, cut uniform 3 cm pieces (chicken, fish, potato, or eggplant)
• 200 g all-purpose flour
• 8 g Maldon sea salt
• 3 g white pepper, Tellicherry
• 200 ml whole milk
• 2 eggs, beaten
• 100 g panko breadcrumbs, Japanese style
• 1.5 L neutral oil, grapeseed or vegetable for frying

Method

1. 1
   Pat protein or vegetable completely dry with paper towels; season lightly with salt and pepper.
2. 2
   Set up breading station with three bowls: combine flour with 3 g salt and pepper; whisk milk with beaten eggs; place panko in third bowl.
3. 3
   Heat oil in heavy pot or deep-fryer to 175°C; verify temperature with thermometer.
4. 4
   Coat each piece in flour mixture, tapping off excess; dip in milk mixture, then dredge in panko, pressing gently to adhere.
5. 5
   Fry in batches without crowding — approximately 3-4 minutes until golden brown and internal temperature reaches 65°C for chicken, 55°C for fish.
6. 6
   Drain on absorbent paper and season immediately with fleur de sel; serve within 5 minutes with appropriate sauce.
7. 7
   Cool oil and store in sealed container; strain through cheesecloth before reuse up to 8 times.