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DEEP FRYING FOOD TIPS BY TALLYRAND

 

It is essential the fish is dried before flouring, battering or panéed. While the times have been included here, it is recommended that fish should never be more than 2 - 3 cm thick for deep-frying.

  • Deep frying may be achieved either in a commercial friture or in a deep pan with at least 10 cm of oil or fat

  • If using a friture fill only to the recommended level

  • If using a pan, for safety reasons at least 20 cm clearance between the oil or fat and the top of the pan is required to allow for foaming

  • Fish should always be coated before deep-frying to protect its delicate flesh. Coatings such as batter, breadcrumbs, ground almonds, etc

  • Fish must be coated with flour before coating with batter to help the batter stick to the fish

  • Always add salt to yeast batters just before use; salt destroys yeast and stops it from adequately fermenting

Oils

The oil I recommend to use would be a soya oil, as it has a high smoking and flashpoint (the temperatures that the oil will smoke or catch alight) so therefore is the safest for deep frying, it also has a neutral flavour so will not interact with the foods.

Chips/French fries

The chips or fries are best partially cooked at a low temp. 160C, removed and allowed to drain and then plunged into oil that has been heated to 180C. This will allow for a crisp outer and soft, fluffy inner.

The type of potato used will make a major difference, there are basically two types of potatoes: waxy which are good for boiling and floury which are the best for deep frying.

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RELATED RECIPE

 

Tallyrand
Food and Cooking Tips
from professional
Chef Tallyrand

 

Born and raised in Plymouth, Tallyrand started his initial training as a chef at Plymouth College of Further Education. It was here that he was to learn his love, his passion for food and the culinary arts. From here he headed to Germany to complete his apprenticeship as Commis de Gardemanger.

Germany gave him his first taste of cooking for the rich and famous, as half way through his first year, along with the Sous Chef and a Chef de Partie, he was whisked off to Cologne to help prepare meals for a political conference, where amongst other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader. This was to prove to be just one of the many celebrities he was to cook for or get to know over the years . . .

If you would like to find out more why not visit Tallyrand's own web site www.tallyrand.info (link in main menu)

Email Hub-UK : info@hub-uk.com