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Deep Fat Frying
Special Frying Note:
For safety purposes when deep fat frying
fill the pan only one-third full of fat or oil.
Donot cover the pan with a lid and do not
leave the pan unattended. In the
unfortunate event of a fire, switch off at
the electricity supply and cover the pan
375°F to finish the cooking and brown
the chips.
Chips may be kept for several hours
after the first frying before finishing off
with the second frying.
6. Frying temperatures
with a lid or damp cloth to assist in
Celsius
Fahrenheit
smothering the flames.
Scale("C) - Scale(°C)
Donot leave the fat or oil in the frying pan
150
300
on the hob to store it, in case the hob is
EE
TE
a6
sü
inadvertently switched on.
175
350
1. Preparing the food
o
m
Seal the food by coating with flour, egg
Second frying of potatoes.
and breadcrumbs or batter. Do not use
Frying chicken and fish
ie
n
a basket with batter coated foods as
200
390
they will stick.
2. Amount of oil
For safety purposes fill the pan ony
one-third full of fat or oil.
3. Testing the temperature of the oil
Itis advisable to use a thermometer to
test the temperature of the oil.
Alternatively drop a small cube of
bread into the oil which should brown
in just under a minute if the oil is at
190°C/375°F.
4. Cooking the food
Lower the food gently into the oil. Do
not add too much food at once or the
temperature of the oil will be reduced
and may result in soggy, greasy food.
Turn the food if necessary: doughnuts
float to the surface so will not brown on
the upperside if not turned. Once
cooked, drain on absorbent paper.
5. Double frying chips
Double frying will ensure good chips.
First fry the chips for a few minutes at
170°C/340°F to seal the outside.
Remove the chips from the oil. Increase
the temperature of the oil to 190°C/
10