It
is important to coat fish correctly
prior to cooking to maintain
the life of the oil or fat. After
deep frying always strain the
oil while it is warm and clean
the fryer unit when the oil is
changed.
If
the frying temperature is too
low the food will boil and the
coating will fall off the fish,
resulting in a wet product of
poor quality and ruined oil.
Types of Coating
*
Seasoned flour/egg/breadcrumbs
- pané à l'anglaise
*
Seasoned flour and milk - pané à la
française
*
Batter See deep frying cookery
method in this element for batter
recipes.
