8
HANDY FRYING CHART
TIME IN
FOOD
COATING
PROCEDURE
TEMP
MINUTES
POTATOES
Standard French Fries
Cut in uniform pieces 1/2”
350
5-7
Blanch Only
square the long way
350
3-1/2
Brown Only
350
3-1/2
Long Branch
Cut in uniform pieces 3/4”
square the long way
350
7-10
Julienne (shoe string)
Cut in uniform pieces 1/8”
to 1/4” square the long way
350
3-6
Chips
Soak in cold running water
until water does not run milky
350
2-3
CHICKEN
Large Pieces
Batter or
Some prefer rolling in
325
9-1l
Small Pieces
Breading
seasoned flour, dipping in egg
340
7-10
Pre-cooked
wash, and frying
350
3-4
FISH
Fillets (Large)
Breading
Select fillets of uniform
350
4
Fillets (Small)
or Batter
size, skin out and dry.
350
3
Oysters
Breading
Use Oyster liquor in batter
or Batter
or breading
350
5
Clams
Batter
350
1
Scallops
Breading
350
4
Shrimp
Batter
Some prefer soaking 1/2 hour
in cold seasoned milk
350
3
Smelts
Breading
Cut spinal cord several
350
4
places to prevent curling
MEATS
Chicken Fried Steak
Breading
Sever all connecting membranes
at one inch intervals to prevent
curling
360
3-4
Cutlets
Breading
350
3-4
Chops
Breading
340
3-4
Meat Balls
Breading or
rolled in flour
340
4-6
Brains
Breading
340
3-5
VEGETABLES
Asparagus
Batter or crumbs
Pre-cook in salted water
350
3
Cauliflower
Batter or crumbs
Pre-cook and separate flowers
350
3
Egg Plant
Crumb Breading
Peel, cut cross-wise into 1/4”
slices
350
3
Onions
Light batter
Slice thin, soak in milk for
two hours
350
3
FRITTERS
Fruit (bananas, pineapples, apricots, berries)
Serve with fruit juice
350
3-5
Corn
Batter
Serve with syrup or jelly
350
3-5
Vegetable (peas, green beans)
Serve with tomato cheese sauce
350
5-8
MISCELLANEOUS
Croquettes
Breading
360
3
Chinese Noodles
375
1-2
French Toast
375
1
DOUGHNUTS
Cake
375
1-1/2 - 2
Yeast, raised
375
1
