Best Seafood

The glory of its fish starts with the crust. It's rippled, has ridges petrified into a gnarled crunch measuring only a few hairs thick and is just slightly heartier than tempura. Break into the golden crispy cocoon and a plume of steam billows out, revealing its virgin flesh -- a white, moist, milky meat, unmolested by machines that melts into supple flakes when you bite into it. And it doesn't end there: all manner of sea life get the same deep fryer love.

Source: OC Weekly

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