Salt Hank: A Five Napkin Situation by Henry Laporte

  • Going deep, frying: dry battering (page 36)

    from Salt Hank: A Five Napkin Situation Salt Hank by Henry Laporte

    • Categories: Fried doughs; How to...; Vegetarian
    • Ingredients: egg; seasoned flour
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Feral fries

    • melliecooks on January 29, 2026

      I've been wanting to make this for a while, since I feel like it's probably the closest thing I'll get to "animal-style fries" without ever having tried them. Not bad! I'm not dying to try it again, but I see the appeal.

  • Feral sauce

    • melliecooks on February 18, 2026

      I think I added too many caramelized onions to my sauce, so it did mostly taste of those. Not bad, but I would add way less next time, since you could mostly taste the wine from the onions.

  • Fried chicken

    • melliecooks on February 03, 2026

      I made the recipe as written, and my fried chicken came out incredibly flavorful and crispy. Frank's RedHot Sauce makes everything even better, so the hot sauce was a great accompaniment. Would make again!

  • Chicken taquitos with charred tomatillo salsa

    • melliecooks on February 13, 2026

      I love all the components of this recipe. Easy to put together with great flavor, especially the charred tomatillo salsa. However, I think I'm the only person who cannot properly roll a corn tortilla. Even if they are pliable, they split open before I can get them in the frying pan, or they split while cooking. This doesn't reflect the recipe, but I'm determined I'll figure it out one day.

  • Tacos in a bag or walking tacos

    • mike_nltv1o on November 15, 2025

      It's a nice spice blend for the meat, much better than any packet. I use this as a base for regular tacos and enchiladas. Note: The amount of onion powder has to be a mistake. I use 1 teaspoon. Not 2 tablespoons as the recipe calls for. Also start with 1 ½ cups of broth, 2 can take a while to reduce.

    • melliecooks on February 13, 2026

      Made as-is, but added black beans to my meat mixture, and made guacamole. You literally can't go wrong with this recipe, and you'll stuff yourself silly because you just want to keep eating it.

  • Bang bang shrimp tacos

    • stephen_x8p439 on May 21, 2026

      This taco was just crazy good. It was also crazy spicy! The bang bang in this recipe really doesn’t skimp! If you like hot stuff like I do, than this won’t disappoint! The extreme spiciness of the serrano chilis is well balanced by the sweet carmalized onions and the sweet spicy sriracha mayonnaise. Frying the cajun-spiced shrimp gives it a nice crispy texture. And when you make it, don’t skimp on frying the corn tortillas for 30 seconds. I just put the tortilla in, drained it, and then put it sandwiched in a bowl so it would form a taco shape and harden that way. They were crispy and chewy—perfect. You could absolutely reduce the spice in this—but why would you want to???

  • Cajun garlic cream sauce

    • melliecooks on February 05, 2026

      Makes just enough for one pound of pasta. Super quick to throw together, with great flavors. I didn't add the whole tablespoon of chili flakes, but did about half, and it had a kick without being overwhelming for us. Would totally make on repeat.

  • Charred tomatillo salsa

    • melliecooks on February 13, 2026

      The easiest salsa ever.

  • Caramelized onions

    • melliecooks on February 18, 2026

      I've never made caramelized onions with wine, and I think I would use half wine and half broth next time. The wine taste really comes out. I don't drink or necessarily like wine, but it's typically okay in cooking, if cooked long enough. Makes enough for several uses.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1668025485
  • ISBN 13 9781668025482
  • Linked ISBNs
  • Published Oct 08 2024
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher S&S/Simon Element

Publishers Text

Amazing, big-flavor recipes for food-obsessed people from one of social media’s most beloved and popular personalities Henry Laporte a.k.a. @Salt_Hank.

Salt Hank’s love for food began when he first tasted salami on Christmas Day at six years old, and it changed the trajectory of his life. Hank, also known as Henry Laporte, now makes big-personality videos about the most flavor-packed food imaginable for millions of die-hard fans. His TikTok and Instagram videos may not have a lot of talking (except to capture Hank’s gasps of joy when he tastes the final dish), but they do have many mouthwatering close-ups of dripping sauce, juicy meats, crispy bread, and whatever else is sure to stir the heart of viewers and leave them craving more.

Salt Hank is his first cookbook that includes an entire chapter of fried food; main courses like Bang Bang Shrimp Tacos or Duck Breast with Potato Chips and Pan Sauce; a chapter dedicated to sauces and dips because Salt Hank wouldn’t be Salt Hank without decadent sauces; plenty of recipes for pickles; and of course, sandwiches…a lot of sandwiches.

Including viral favorites like his Lamb Burger, Steak Frites Sandwich, Vodka Parmesan, and Pesto Chicken this book also includes brand-new recipes. If the incredibly delicious recipes and Hank’s (sometimes irreverent) sense of humor aren’t enticing enough, the brilliant photography will make just about anyone drool. Hank also offers insider advice on how you can create awesome food photography and videos. This book is perfect for fans but it is also for anyone who loves great-tasting food.

Other cookbooks by this author