Proper Deep Frying Method You Should Know

Cooking Method:  Deep Frying

What is Deep Frying?

• Deep frying is one of a fat cooking method in which food is submerged in the most commonly hot oil.
• Deep frying temperature: 170 – 191°C
• Using high smoking point and natural flavor oils
• Sauces make separately 
• Served immediately.

Deep-Frying Method

Read: Compound Butter

High Smoking Point Oils Recommendation 

• Coconut oil: 205- 230°C smoking point
• Canola oil: 220-230°C smoking point
• Avocado oil: 270°C smoking point
• Peanut oil: 227-230°C smoking point
• Soybean oil: 234°C smoking point
• Corn oil: 230-238°C smoking point

Frying Oil

Read: Types of Hors d’oeuvres

Characteristics of Ingredients

• Tender 
• Precook food such as sausage, steamed or boiled chicken, blanched potatoes, etc.
• Foods suitable: Poultry, seafood (light fleshed), Potatoes (starchy vegetables), Cheeses, etc.

Sauces make separately such as:

• Tartar sauce for Deep Fried Calamaris ( Coated with flour)
• Sweet and Sour sauce for Deep Fried Dory Fish  (Coated with  egg and flour)
• Piquant Sauce for Deep Fried Fish ( Breaded )
• Cheddar Cheese Sauce for Deep Fried Chicken (Coated with egg and flour)

Deep Frying Equipment

Read: Mother Sauces

Two Kinds of Deep Frying Method

1. Swimming Method
2. Basket Method

Swimming Method

Basket Method

2 Kinds of  Deep Frying Method

Read: Classification of Salads

Two Kinds of Frying Coating

1. Breading/ Crumbing

• Panure à l'Anglaise/ English-style Coating: Flour, egg wash, and breadcrumbs
• Panure à la Française/ French-style Coating: Food is first dipped in milk or egg wash then coated in flour
• Panure à la Milanaise/ Italian-style Coating: Flour, egg wash, and a mixture of 1/3 Parmesan cheese and 2/3 breadcrumbs.

English Style Coating: Flour, Egg, Breadcrumb

French Style Coating: Egg or Milk, Flour.

Italian Style Coating: Flour, Egg and, Breadcrumb (mixed with Parmesan cheese)

Read: Popular Pasta Sauces

2. Batter

• Plain Batter: Water, flour, egg
• Beer Batter: Beer/ soda water, egg, flour
• Tempura Batter: Ice water, ice cube, flour, egg.

Batter Coating

Read: Types of Bread

Deep Frying Method: Step by Step

1. Heat fat to the proper temperature
2. Coat products with the desired coating
3. Add main item (usually breaded or batter-coated) to hot fat using the appropriate method
4. Turn items during frying
5. Remove the main item and finish cooking in an oven, if necessary
6. Drain food on paper towels or on a rack
7. Season and serve with appropriate sauce and garnish

The Enemies of Oil

• High temperatures and prolonged heating
• Free fatty acids (bacon fat)
• Moisture, (frozen french fries better than thawing first, less moisture in oil)
• Exposure to air
• Certain metals ( i.e. aluminum)
• Salt
• Food particles

Deep-Frying Tips

• Do not season above the fat
• Turn down the temperature when not in use
• Filter fat frequently
• Keep the fryer clean
• Use high-quality and high smoking point oil

Culinary Term

Smoking point temperature: Smoke point temperature is the temperature of the oil at which the oil begins to break down and, begin smoking. The oil can be an unpleasant taste and bad flavor if you cook the food in it.





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