7
Stage 2: Fry for 2-4 minutes at 190°C. When golden brown and crisp, remove from the oil, and
drain in a colander lined with paper towel.
Frozen chips (french fries)
Follow the directions on the package.
Other vegetables
Many vegetables may be deep fried – onion rings, mushrooms, cauliflower florets. They can be
fried from fresh or frozen, and should be coated.
frozen food (small pieces in batter, breadcrumbs, etc.)
•
Frozen food cools oil quickly, so fry a single layer at a time..
•
Keep the pieces apart, or they’ll stick together.
•
Shake off excess ice or water before adding the food to the oil.
•
Use the highest temperature setting, and lower the basket slowly into the oil, to reduce
foaming.
•
For pre-packed food, follow the instructions on the package.
Fish – frozen
You may fry pre-coated fish – follow the directions on the package.
Type
Temperature (ºC)
Time (mins)
Plaice
190
5 - 6
Fillets
170
10 - 15
Goujons
190
3
Scampi
170
3 - 5
Fish cakes - small
170
3
Fish cakes - medium/large
170
4 - 5
Whitebait
190
2 - 3
Fish – fresh
Fish has a high water content. Dry with paper towel, and coat before frying. Use whole, or cut
into fillets, cutlets or goujons.
Type
Temperature (ºC)
Time (mins)
Fillets, goujons, scampi, fish cakes
190
3 - 4
Whitebait
190
1 - 2
Meat
Only deep fry fresh/thawed meat. Coat in egg and breadcrumbs or batter. For frozen meat
products, follow directions on the package.
Type
Temperature (ºC)
Time (mins)
Goujons
190
3
Chops/cutlets - small/large
170
10/15
Scotch eggs
170
10
Rissoles, meat balls
190
6
Weiner schnitzel (depending on thickness)
170
3-8
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