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Cod is typically the fish that is fried in batter, but alternately a medium-textured and medium-oily fish works well, such as halibut or Chilean sea bass. Dust the fish lightly with flour and dip into seasoned batter prior to putting it in the frying pan. Keep the oil at 350 to 375 degrees to achieve a good crunchy outer layer on the fish.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."
