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The chef recommends frying the cakes in a non-stick skillet with oil heated to about 350–365°F, maintaining the oil's temperature below its smoke point for optimal crispiness. The cakes are carefully added to the pan in a predetermined sequence to ensure even frying, turning occasionally to develop a beautiful golden crust.
The goal isn't to cook the seafood through during frying but to develop a crispy exterior. The cakes are then finished in a preheated oven at 375°F for 8–10 minutes until the internal temperature reaches about 140–145°F, ensuring the seafood is cooked tenderly without overcooking.