Strikes me that this would be a good way to gussy up a variety of frozen foods that are breaded or battered. I’ve used the Birdseye breaded cauliflower for Gobi Manchurian when I don’t want to deep fry.
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Love salt-baked / salt and pepper style anything, but especially seafood (calamari, shrimp, fish) and tofu.
The frozen fried things work great for Korean fried chicken type dishes too — I first used TJs tempura cauliflower in place of fried chicken feet when Koreatown was COTM several years ago, and later other fried frozen chicken dishes (dumping their sauce and replacing with homemade Korean sauce).
The only thing about the salt & pepper / salt-baked style is that the thin, crisp cornflour coating I enjoy in the dish is missing with the frozen battered things — except maybe calamari.
And it’s somewhat easier to achieve at home than other deep fried things, because crusting with cornstarch is much easier than battering or breading.
But an absolute yes to the mix of aromatics and mix of peppercorns!
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There’s a take I could live with. I hate boring ole tater tots, but my wife loves them. This batch I make for me.
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