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Can we talk about double frying everything now that I've tried it for 3 weeks straight?
I used to be a one and done fryer. Drop it in, pull it out, call it crispy. Then my buddy in Austin made me try his twice fried wings and I honestly felt embarrassed about every wing I've ever served. So I started double frying everything from fries to pickles to even Oreos last month and I'm never going back. First fry at 325 for the cook, second fry at 375 for the crunch. But here's the thing, some stuff like battered fish came out too hard and almost cracker like. Anyone else find certain foods that just don't take the second pass, or do I need to mess with the rest time between fries?
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