Re: The Heavy Handed approach proved successful!
Josh hits it on the head citing the second salt water dunk was for moisture added to the finished product. Using the same water from the first soak before the first fry is just kitchen economy. Fresh salt water is not necessary.
That "magic" sauce is new to me Josh - will try. Have only heard of a dip called "mojo". Lightly fried minced garlic in olive oil with a light touch of lemon or lime juice.
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