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Deep-frying, when done properly, is a great way to cook seafood. It’s fast, cooking most foods in less than 5 minutes, it quickly seals the food’s surface, locking in flavour and moisture and it adds appealing crunch, colour and aroma. Sauces, such as tartare or mayonnaise, provide a delicious accompaniment, adding a contrasting moistness to the crisp fish. For chips, it’s hard to go past frozen French fries – they give such good, consistent results that even most chefs use them.