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Deep frying ahead of time?


Hi y'all! I'm having a dinner party tomorrow and will be making this fish-fragrant eggplant from Fuschia Dunlop: https://www.seriouseats.com/fish-fragrant-eggplants-sichuan-braised-eggplant-with-garlic-ginger-and-chilies

I've never made it before, but always love this dish in restaurants. My question is: could I deep-fry the eggplant today, so I have time to air out my apartment and get rid of the oil smell? And then just pick up with step 3 tomorrow closer to serving?

Thanks so much for your help! 🙂

by One-Confidence-3920

6 Comments

  1. chezasaurus

    Since the eggplant is braised after being deep fried and will become soggy anyway, I don’t see why not.

  2. Heradasha

    I wouldn’t. A big issue is the potential for the eggplant to absorb too much oil. I feel like having it sit overnight would increase that.

  3. mkultra0008

    Yeah, eggplant is a very high moisture content vegetable so it rarely stays truly crispy unless you’re bringing in help, by way of panko or ever-crisp type of product.

    I have made plenty of eggplant dishes and have not read the recipe for this, but I’d say stick to the timing of the frying in the recipe for the best results. I would image it’s not meant to be truly crispy but a deep fry finish probably tightens it up enough and steams off even more moisture.

  4. Dying4aCure

    Use the optional oven method. I like doing everything I can ahead of time. This looks like dish that could be prepared entirely the day before.

  5. heatransfer

    Yes you can proceed as your plan. 

     If I remember right, the reason why deep frying is “best” for this dish (魚香茄子)is because if it’s done right, the eggplant retains a bright purple.  Left overnight the purple skin may fade. 

     This dish can also be made by steaming the eggplant as well.  There are versions online which steam the eggplant to cook/parcook before the final braise, but of course the final dish presentation will not be as appealing.

  6. Known_Confusion_9379

    Recently learned about/enthusiastic about moussaka.

    Which traditionally involves deep frying eggplant and then stacking it with other things into a casserole.

    Moussaka is considered a dish that it is safe to make a day or two in advance.

    Conclusion: you should be fine.
    Unless crispness is the goal, and that’s unlikely with eggplant dishes.

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