Deep-Frying With Ease
Maintain a frying temperature of 190
degrees C (375 degrees F). The batter-coated or breaded surface will
quickly form a protective shield, preventing the oil from penetrating the
cooled food and making it greasy. The food will cook by conduction or
If the oil is not hot enough, oil
will reach the food before the coating cooks enough to form the protective
layer. The result - greasy food.
If the oil is too hot, the coating
will burn from the direct heat of the oil before the food has had time to
Dip the food in lightly beaten egg
and roll in seasoned bread crumbs. Allow the uncooked breaded food to rest
on a rack at room temperature for fifteen to twenty minutes before deep
frying so the food partially dries and the crumbs adhere to the
Have the eggs at room temperature and
avoid over beating: air bubbles are poor binders.
Small bread crumbs adhere better than
Avoid adding salt to food before
deep-frying. The salt draws moisture to the food's surface, which will
splatter when the food is added to the hot oil. Salt also lowers the smoke
point and breaks down the oil more quickly. If required, salt can be added
just before eating.
Fry vegetable foods, like potato
chips, while they are still frozen to limit the fat absorption.
Avoid crowding the deep-fryer with
food as it will lower the oil's temperature.
For each volume of food, use at least
six volumes of oil.
Preheat the oil to about 7 to 8
degrees C (15 degrees F) higher than its optimal deep-frying temperature.
Preheating it higher than this may damage the oil's molecular