SALT AND FRYING
Cooking technique has a huge part to play in spice ratios, which is part of what makes understanding spice usage such a journey: there is never one answer.
Fats are flavour conductors - ghee, mustard oil, coconut oil, olive oil, butter: each one has the power to increase the impact of spice in slightly different ways.
When it comes to salts and frying, consider these insights below:
SALT AND FRYING TIPS:
Deep frying drastically increases the weight of fat carried by any produce - be it protein or vegetable. Because fat conducts flavour, the density of oil in a deep fried dish will make salt appear “louder”.
When deep frying, consider using a “softer” salt. Soft salts are salts with a higher mineral content and a lower sodium drive OR a salt with a more dispersed surface area: consider a fine pink salt, or a a flaked salt for a gentler salt expression.
If you do overuse salt there are a few ways to attempt a correction. In slow, cooks, add in some parboiled quartered potatoes while simmering - this will help to soak up some of that excess sodium. Remove them before serving. Alternatively, add a volume of fresh produce to further disperse the oil and the salt content through the dish: fresh tomatoes are generally my go-to.
As a general rule, when deep frying I will halve the salt I normally use and then go from there. If it isn’t quite enough, I can add a little more. Easier to add than to subtract with salts.