Frying

Frying

Fast, crispy cooking in a bath of hot oil

The Technique

Heat the oil to the right temperature before dropping anything in. Pat the food thoroughly dry or bread it to avoid splatters. Never overcrowd the pot; fry in several batches if needed. Drain immediately on paper towels when removing from the oil.

When to Use It

For fritters, fries, breaded fish, or anything you want crispy on the outside and tender on the inside in minimal time. Frying seals the surface very quickly, which prevents the oil from penetrating too much if the temperature is right. Use it for individual portions to serve immediately.

Common Pitfalls

• Oil not hot enough: the food absorbs the fat and becomes heavy.
• Too much food at once: the temperature drops and nothing browns.
• Wet food dropped straight in: the oil pops and splatters everywhere.
• Leaving it in too long: the surface browns before the inside is cooked.

The Indicator

The oil is ready when a small piece of bread browns in it in about one minute. Aim generally for between one hundred seventy and one hundred eighty degrees. The bubbles around the food should be steady and active, never timid.