Place dredged catfish on a plate or tray, and let stand for 5 minutes.. Pour oil into a large Dutch oven to a depth of 2 inches; heat over medium-high to 360°F.

The other one I tested had a more colorful speckled handle that masks any water spots.Beyond that, this is an incredible whisk to use in its performance.

I love the little grooves on the handle because they allow my fingers to get a nice amount of leverage for any task, making them go by faster.This is a must-buy if you love a mini whisk like me.. Dimensions:.Best Ball Whisk.

All-Clad Stainless Steel Ball Whisk.Credit: Williams Sonoma.

The ball whisk design makes it easier to get in the corners of pans and bowls with rounded bottoms.. Cons.

These can be annoying to store since the tongs can spread and catch on things.., you've got to pick the best fighter.2012 F&W Best New Chef Tim Byres is a chef, restaurateur, consultant, stylist, and author of James Beard Award-winning cookbook Smoke: New Firewood Cooking.

An expert in live-fire cooking, Byres also creates experiential food & beverage programming.He has owned renowned restaurants such as Smoke in Dallas.. About Food & Wine.

Multiple Todd English restaurants (Boston); Daniel Boulud Brasserie at Wynn Las Vegas (Las Vegas); Straight Wharf (Nantucket).I learned how to cook with my heart from my mom.