Fish and chips--crunchy, golden coating over white flaky fish and cripsy, salty french fries. I fried about 20 lbs of Haddock today using the technique known as float fry.
A piece of battered fish will sink when dropped in oil. Dropping to the bottom of the oil will cause the fish to cook to the surface of whatever vessel it is being fried in, and make it impossible to get the fish out in one piece, unharmed and unblemished. So you swish the tip of the battered fish back and forth lightly in the oil, and then drop the whole piece in. This will keep the fish from sinking by cooking part of the batter and keeping the piece of fish afloat.
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