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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
Fillets
Goujons
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, 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
Wiener schnitzel (depending on thickness)
Temperature (ºC)
170
190
170
170
190
Temperature (ºC)
190
190
Temperature (ºC)
190
170
170
190
170
7
Time (mins)
10-15
3
3
4-5
2-3
Time (mins)
3-4
1-2
Time (mins)
3
10/15
10
6
3-8
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