10.182 Taste Test: Deep-Fried v Air-Fried Breaded Flounder Fillets

10.182

6 (Sat) July 2019

Deep-Fried v Air-Fried Breaded Flounder Fillets

2.25

by me

at home

-Dasmariñas Village, Makati, Manila, Philippines-

solo

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The winner: deep frying – hands down.  After just a couple minutes on each side, the fillet was nicely crisp on the outside, flaky and moist within.

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Air frying, on the other hand, made it limp and and soggy, even after 20 minutes on the highest setting.  As a further experiment, I reset the timer twice more, for a total cooking time of 60 minutes, at which point the outside did achieve an acceptable level of crispiness but the inside had become horribly dried out.

Again, the air-fryer doesn’t work at all as a fryer (see for example 8.030 Air-Fried Wings), but can be useful as a quick convection oven (see for example 10.167 Pan-Seared/Air-Fried Steak).

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