Hints for perfect frying
1.Never use the fryer without oil.
2.Always use the best quality oil possible. We recommend corn, nut, seed or light olive oil. Never use butter, margarine or regular olive oil or extra virgin olive oil.
3.Avoid mixing oils of different qualities or types.
4.Change the oil when it becomes brown or milky in colour.
5.Take into account the food to be cooked before setting the frying temperature. As a general guide precooked food will need a higher temperature than raw food, and the larger the individual items the lower the temperature should be.
6.Large pieces of food should not be deep fried, as they take to long to cook thus absorbing too much oil.
7.Fry small amounts at a time, adding too much at a time will decrease the oils temperature and increase the chance that food will stick together.
8.Make sure that food is dry before frying, wet food will splatter.
9.Always dry or roll wet food in flour before coating in a batter. Otherwise the extra steam created will separate the coating from the food.
Frying times and temperatures
FISH AND SEAFOOD
TYPE | MAXIMUM | TEMPERATURE | APPROX. TIME | SUGGESTIONS |
| QTY | °C | (MIN) |
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PRAWNS |
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Fresh | 600g | 170C | Crumb/batter | |
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Frozen | 600g | 190C | Fry frozen | |
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FISH |
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Small pieces | 400g | 180C | Crumb / batter | |
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Fresh fillets | 600g | 160C | Crumb / batter | |
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Frozen fillets | 600g | 160C | Fry frozen |
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