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FROZEN FOOD
•
Frozen food cools oil quickly, so fry a single layer at a time.
•
Shake off excess ice or water before adding the food to the oil.
•
Keep the pieces apart, or they'll stick together.
•
Use the highest temperature setting, and lower the basket slowly into the oil to reduce
foaming.
•
When cooking pre-packed foods, follow any guidelines on the package or label.
Fish – frozen
You may fry pre-coated fish – follow the directions on the package.
Type
Plaice
Fillets
Goujons
Scampi
Fish cakes - small
Fish cakes - medium/large
Whitebait
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
Fillets, goujons, scampi, fish cakes
Whitebait
Meat
Only deep fry fresh/thawed meat. Coat in egg and breadcrumbs or batter. For frozen meat
products, follow directions on the package.
Type
Goujons
Chops/cutlets - small/large
Scotch eggs
Rissoles, meat balls
Weiner schnitzel (depending on thickness)
Poultry
Only deep fry fresh or thawed poultry. Coat in egg and breadcrumbs or batter. Remove the skin
for better results. Allow time for poultry to cook to the centre. A crisp golden exterior doesn't
necessarily denote this, so test before serving. For frozen poultry product, follow directions on
the package.
Type
Goujons
Drumsticks
Croquettes
Chicken in breadcrumbs - small
Chicken in breadcrumbs - large
Temperature (ºC)
Temperature (ºC)
Temperature (ºC)
Temperature (ºC)
7
Time (mins)
190
170
10 - 15
190
170
170
170
190
Time (mins)
190
3 - 4
190
1 - 2
Time (mins)
190
170
10/15
170
190
170
3-8
Time (mins)
170
170
14 - 15
190
2 - 3
170
15 - 20
170
20 - 30
5 - 6
3
3 - 5
3
4 - 5
2 - 3
3
10
6
4
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