Fishing Tackle, Supplies, and Apparel at Fish Zone Tackle Co (Up to 51% Off). Three Options Available.

Fish Zone Tackle Co Corpus Christi

    Select from Options

Processing... Please wait
Limited time remaining!

In a Nutshell

The necessary high-quality products for fishing excursions, sold in discrete locales

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. May be repurchased every 90 days. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choice Of:

  • $25 Worth Of Anything In The Store
  • $50 Worth Of Anything In The Store
  • $100 Worth Of Anything In The Store

Deep-Frying: Boiling Food from Within

You’d think fried foods—submerged in boiling-hot fat—would be soggy in the middle, but they aren’t. Read on to discover the science that makes deep-frying possible.

Despite cooking while submerged in vats of bubbling oil, deep-fried foods always seem protected from grease on the inside. Crisp french fries somehow maintain a fluffy interior, and the meat of a fried chicken breast magically retains its tenderness within the crunchy skin. The reason for this is simple: water and oil don’t mix. When pieces of potato, cod, or candy bar enter a deep fryer, the oil—so long as it’s hot enough (usually 345–375 degrees)—almost immediately boils the water within the food, forcing it to escape to the surface. As the moisture leaves the food, the vapor subsequently repels the oil, preventing it from touching anything but the outer edges.

Of course, there would be little to prevent those outer edges from getting soggy were it not for the shield of starch that surrounds most fried foods. Potatoes are naturally starchy, which is why they can fry with little preparation, but other foods—such as meat, fish, or whole pizzas—must be coated in breadcrumbs or batter before entering the oil. Since fried foods continue to steam even after frying, an ideal coating should allow the steam from inside to escape, lest it begin to sop up the remaining moisture. For this reason, fried foods should be served while they’re still steaming to ensure the crispiest outer crust.

Customer Reviews

Friendly and help
Royce W. · April 26, 2017
Merchant replied
View Comment +
Thanks for your kind may we earn a 5-star rating with you? :-)
Merchant replied · August 3, 2017
Minimal inventory. Not exactly what I was looking for. The employee did his best to help me.
Jeff L. · March 21, 2017
Merchant replied
View Comment +
Sorry you didn't have the experience you were looking for! If you have any suggestions, please email us Hope to see ya on the water!
Merchant replied · August 3, 2017
Great tackle and super advice from the crew there
Royce W. · March 4, 2017
Merchant replied
View Comment +
Super proud you had a great experience! Thanks for the review, we appreciate your kind words. We've recently had to close a couple locations, but we're working on opening a new one. Until then, please visit our small "zone" inside Groomer's Seafood for your quick grab-n-go tackle items.
Merchant replied · August 3, 2017

By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.