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