Fish & Chips

First a confession... I don't like fish. With the exception of a little lobster in Maine, New England Clam Chowder, a bite of shrimp every so often, and a tuna sandwich once in a blue moon I don't eat fish.

The deep frying practical exam involves making french fries and fried fish. This might sound easy but the knife cuts on the potatoes have to be perfect, all the fries should be exactly the same. And the fish... well we're not exactly getting breaded fillets from the nearest market. We have to break down a whole fish into fillets and then into portion sized cuts. I managed to break the fish down pretty easily. The technique is similar to the ones we learned in meatcutting class on larger animals.

With my fries and fillets in hand I headed to the deep fryer to coax all sorts of crispy goodness out of the raw product. The good news is that I succeeded! My fries were both crispy and fluffy and the fillets were cooked properly.