JOHN WILLIAMS [Visitor] in response to: Deep fat fryer problems

Mon, 08 Jun 2020 12:13:57 +0000

I RECENTLY BOUGHT A SMALL DEEP FAT FRYER AND AM STILL EXPERIMENTING WITH IT . I TRIED TO FRY SOME FISH IN BATTER, PLACING BATTER-COATED PIECES IN THE BASKET AND THEN DROPPING THE BASKET INTO THE HOT OIL.. BUT THE FISH PIECES STUCK TO THE BOTTOM OF THE BASKET AND WERE IMPOSSIBLE TO EXTRACT WHOLE. ON A SECOND BATCH I DROPPED THE BASKET INTO THE OIL AND THEN PLACED THE BATTER-COATED PIECES IN. THE RESULTS WERE BETTER BUT STILL NOT VERY GOOD. EITHER THE OIL IS NOT HOT ENOUGH TO FORM AN IMMEDIATE CRUST AROUND THE FISH, OR IT IS SIMPLY NOT DESIGNED TO BE USED IN THIS WAY. ANY ADVICE PLEASE, THANKS.

Mike Barlow [Visitor] in response to: Deep fat fryer problems

Tue, 15 May 2012 13:23:21 +0000

Try double cooking your chips. 1. Peel the potatoes and cut them into 1cm x 7cm chips. Wash the chips under cold running water to rinse off any free starch. 2. Heat the oil in a deep-frying pan to 130ÂºC. 3. Drain and dry the chips well and place them in small batches in a chip basket. 4. Lower the basket of chips into the oil and fry for 7-8 minutes, until soft but not brown. Shake the basket occasionally to ensure even cooking. 5. Lift the basket out of the pan and drain the chips on absorbent kitchen paper. 6. Heat the oil further to 180C and return the chips to the oil until the chips are golden brown. This could take a good few minutes, so be patient in order to get a really crispy chip. 7. Drain the chips on kitchen paper, season with salt and serve. You could even triple cook your chips by par boiling them before frying!

Thrifty cooking - Latest Comments on Deep fat fryer problems

JOHN WILLIAMS [Visitor] in response to: Deep fat fryer problems

Mike Barlow [Visitor] in response to: Deep fat fryer problems