I think 2 ways.
A batter/deep fry is an easy out.
Or boil in water with salt and sugar in it and then dip in garlic butter like lobster. First time i did it the burbs really had the chewier texture because i thinm k boiled it longer which i liked. This last fresh batch i did came oit really flaky and soft whoch on any other day i would have loved hahaha but i wanted the chewier texture for the poor man lobster style. I know - its ironic.
I still have some butbs from last year and i want to try them deep fried still. I will update when i do.
Good luck!
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