Traditional Oil Recipe

Infuse the oil

In a medium saucepan, combine 2.5 cups of neutral oil, smashed garlic cloves, thyme sprigs, rosemary, peppercorns, bay leaves, crushed red pepper flakes, and 1 tsp kosher salt.

Warm the oil gently over low–medium heat until it reaches 200–220°F (93–105°C). Do not let the oil simmer or smoke; you want small bubbles around aromatics occasionally. Maintain this gentle temperature and steep for 20 minutes to extract flavor from the herbs and aromatics.

After 20 minutes, remove from heat and let oil cool to about 140–150°F (60–65°C). Strain the oil through a fine-mesh sieve lined with cheesecloth into a clean, heatproof container to remove solids. Press on the solids gently to extract flavor, then discard them.

Allow the oil to cool completely to room temperature. Store in an airtight bottle or jar in the refrigerator for up to 2 weeks, or at cool room temperature for up to 1 week. Bring to room temperature before frying.

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp black pepper until evenly combined.

In a separate small bowl, beat 1 large egg and mix with 3/4 cup cold sparkling water or beer. Slowly add the wet mixture to the dry ingredients, whisking briefly until just combined. Do not overmix; a few small lumps are fine. Keep the batter cold by placing the bowl over an ice bath if not using immediately.

In a shallow bowl, combine 1.5 cups panko, 1/4 cup grated Parmesan (if using), 1 tbsp chopped parsley and 1/2 tsp fine salt. Toss to mix evenly. Spread the panko mixture on a plate for easy dredging.

Pat steak or seafood pieces dry with paper towels. Cut steak into bite-size strips if using for dipping; leave seafood as appropriate (peeled shrimp, scallop, or 1–2" cod pieces).

Lightly dust each piece with 1/4 cup flour (or rice flour for gluten-free) to help batter or panko adhere. Shake off excess.

Set up a dredging station: dusted pieces → batter bowl (if using) → panko plate (if using). For gluten-free, skip batter and panko and simply pan-fry or shallow-fry using the seasoned oil.

Pour the strained seasoned oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat the oil to 350°F (175°C) using an oil thermometer. Maintain a steady temperature; do not overcrowd the pan.

Working in small batches, dip floured pieces into the batter, allowing excess to drip off, then press into panko to coat evenly. For battered-only preparation, dip and shake off excess. For panko-only, skip batter and press floured pieces directly into panko.

Carefully lower coated pieces into the 350°F oil. Fry until golden brown and cooked through — shrimp: 2–3 minutes; small fish pieces: 3–4 minutes; steak strips: 2–4 minutes depending on thickness for medium-rare to medium. Adjust time as needed; internal temperature for steak should be monitored if precise doneness is required.

Remove fried pieces with a slotted spoon or spider and transfer to a rack or paper towel-lined tray. Season immediately with a light sprinkle of salt if desired.

Serve fried items hot alongside steak or seafood, or use the seasoned oil as a finishing oil: drizzle a small amount over cooked steak or grilled seafood for added aroma.

Leftover seasoned oil can be kept in the refrigerator up to 2 weeks. Use as a finishing oil, for pan-searing when brought to room temperature, or for shallow frying (reheat gently). Do not repeatedly reheat oil to smoking point. Discard if oil becomes cloudy, develops off-odors, or if herbs show signs of spoilage.