In San Diego last week I had a fabulous lunch of the world's freshest swordfish accompanied by Flash-Fried Brussels Sprouts. They were so delicious I vowed to make them as soon as I got home.Further research revealed that they had most likely been deep-fried, which is something I do not do. It's a mess, and it makes my missing gall bladder uneasy. So I decided to fry them in about a quarter inch of canola oil, which worked out fine. Heat the oil really, really hot and let them get good and brown, even a little crispy around the edges. Mine took about seven minutes.
It looked like the restaurant ones had been halved and flattened, so I whacked mine with a rubber mallet. It was fun and provided a nice release. I think it make them cook faster. I drained them on paper towels and seasoned them with salt, pepper, and a little ground cumin.
1 comment:
This sounds really fun.
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