Tips from professional Chef Tallyrand:
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Tallyrand
Food and Cooking Tips
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Food
Tip on Deep Frying
 Deep
frying
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. See my website for more details on potatoes,
it will explain the difference and name the floury potatoes
to look for . . . more info
Related
Recipe:
Published
23
October
2000
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