Essay
A friend of yours has decided that she would like to prepare (1) battered deep-fried chicken and (2) crumb-coated, pan-fried fish for her next Friday night card game. Give her some guidelines for making a perfect crumb coating for her pan-fried fish. What culinary issues should she keep under consideration when selecting a commercial batter for her chicken? When and where should she add flavorings and seasonings? What about type and amount of oil, size of pan, and frying temperature?
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