Forget everything you thought you knew about frying. Imagine a vast, shimmering expanse of hot oil, cradled in the deep well of the rugged ARC Comal. This isn’t a narrow pot; it’s a wide-open stage for a frying spectacular, powered by the ARC movable 200,000 BTU burner that laughs in the face of temperature drop. Gather your friends, because this comal, paired with its essential tools—a sturdy draining rack and long-handled food tongs—is about to turn frying into your newest social event.
The Stage is Set: Wide-Open, Social Frying
Picture this: the comal is heated to a perfect 350°F (175°C), its concave base naturally creating a perfect frying pool in the center while offering slightly cooler zones at the edges for maneuvering. The intense, immediate heat from the burner ensures the oil recovers its temperature in seconds.
Now, you are the conductor, using your tools to create zones:
The Main Stage (Center): For active frying—where ingredients hit the oil for their initial sizzle.
The Finishing Zone (Edges): For nearly-done items to hang out without overcooking.
The Draining & Resting Area (The Rack): Where each piece is moved to shed excess oil, ensuring ultimate crispiness.
It’s a dynamic, interactive culinary performance.
The Recipe: Comal Fiesta Trio
This method uses the comal’s vast surface and your tools to manage multiple items at once through clever sequencing.
Act 1: Crispy Southwest Potato & Chorizo Hash (Cook Time: ~15 minutes total)
A one-pan wonder that starts first and builds deep flavor.
Ingredients:
3 large potatoes (½” dice), 8 oz Mexican chorizo, 1 diced onion, 1 tbsp oil, salt, pepper.
Steps:
- Sauté chorizo and onion in the oil on the comal until fragrant. Push to the edge.
- Add diced potatoes to the center oil pool. Let them fry undisturbed for 5-6 minutes to form a golden crust.
- Toss everything together, season, and continue cooking on the comal, spreading into a single layer, until potatoes are tender and crispy. Use the tongs to move the mixture to the draining rack once done.
Act 2: Beer-Battered Fish Strips (Fry Time: 4-5 minutes)
The headline act that sizzles in the hot center.
Ingredients:
1 lb white fish (cut into strips), 1 cup AP flour, ½ cup cornstarch, 1 tsp baking powder, 1½ cups cold beer, salt.
Steps:
- Pat fish strips dry. Whisk dry ingredients, then mix in beer for a smooth batter.
- One by one, dip fish strips into the batter and carefully place them into the center of the hot oil.
- Fry for 2-3 minutes per side until puffy and golden. Use the tongs to flip and then transfer cooked strips to the draining rack.
Act 3: Quick-Fry Chili-Lime Corn (Fry Time: 2-3 minutes)
The vibrant finale that cooks in a flash.
Ingredients:
4 ears of corn (kernels cut off), 2 tbsp butter, 1 tsp chili powder, juice of 1 lime.
Steps:
- In the last few minutes, melt butter in a corner of the comal.
- Toss the fresh corn kernels in the butter and let them sizzle for 2-3 minutes until bright and slightly blistered.
- Season with chili powder, salt, and a squeeze of lime. No need to drain—serve directly.
The Director’s Cut: Your Toolkit in Action
This is where strategy meets execution:
- The Tongs: Your command wand. Use them to place, flip, and retrieve food without piercing it.
- The Draining Rack: Your backstage. This is where everything goes after frying. Elevating the food keeps it crispy on all sides—far superior to paper towels.
- The Comal’s Geography: Use the hot center for frying, the cooler edges for holding, and the entire surface for dramatic presentation.
Pro Tips for the Perfect Fiesta Fry
- Oil Depth is Key: Fill the foveal depression area until you have a deep enough pool for submersion, but never overfill the comal.
- Thermometer is Non-Negotiable:350°F (175°C) is your golden rule. The high-BTU burner maintains it, but always verify.
- Work in Batches:Don’t crowd the Main Stage. Frying in small batches ensures perfect temperature and crispness.
- Safety First: Use long-handled tools. Keep the area dry and have a fire extinguisher nearby. The high sides of the comal help contain splatter.
This is more than cooking; it’s a performance. The ARC Comal Set brings everyone together around the flame, the sizzle, and the shared anticipation of a feast created right before their eyes.
Ready to host the most talked-about fry party yet?
